How to make homemade Indian Kedgeree?

Remove fish bones. Place the fish in a large frying pan and cover it with water. Crush the cardamom pods and add them. Bring the water to a boil, then turn down the heat and simmer for 10 minutes. Then, remove the fish from the water and wrap it in foil to keep it warm.

Peel and finely chop the onion and sauté in half of the butter until soft.

Add the rice and stir until all the grains are coated in butter. Add the fish water, the curry powder, the chives, half of the chopped parsley and a pinch of salt. Bring to a boil, turn down the heat, cover the pan with a lid and simmer for 15 minutes.

Put the eggs into a small saucepan and cover them with water. Add a pinch of salt. Bring to a boil, then cover with a lid and let stand for 7 minutes.

When the rice is cooked, scrape the fish from its skin, break it into flakes and add to the rice, along with the juice of half a lemon and the rest of the butter. Stir gently and put the lid back on. Let it stand for 10 minutes.

Peel the boiled eggs and cut them into quarters. Put a pile of kedgeree onto each plate and sprinkle with the remaining parsley, the quartered boiled eggs and a wedge of lemon. Enjoy!