Kedgeree

Ingredients
olive oil
1/2 tsp mustard seeds
1/2 yellow onion, finely chopped
2 tsp red curry paste
1 tbsp madras curry sauce
1 cup cooked white rice
1 cup frozen peas
10 oz sea bass
4 eggs
1 bay leaf
1 lemon
salt and pepper
3/4 cup plain yogurt
zest and juice of 1 lemon
1 tbsp finely chopped mint and cilantro


To make...
Heat a good splash of olive oil in a large saucepan. Toast mustard seeds for about a minute then add onion and cook until softened, about 10 minutes. Add curry paste and sauce and continue to simmer until fragrant. Add cooked rice and frozen peas to pan and season with salt and pepper. Squeeze over half a lemon and stir gently to combine ingredients. 
Meanwhile, heat a medium pot of water to a gentle simmer. Add half a lemon and a bay leaf to the water and season with salt. Place the piece of sea bass in the water and cook until completely white and the piece begins to flake, about 12 minutes. Half way through cooking the fish add your four eggs and cook them for about 8 minutes until almost hard boiled but yolks are still a bit soft. 
Flake cooked sea bass into the rice. Peel cooked eggs and cut into pieces and fold through the rice. Season with salt and pepper and serve with a side of yogurt sauce.
To make yogurt sauce...
In a small bowl stir together yogurt, lemon zest, juice of half a lemon, chopped fresh herbs, and season with salt and pepper to taste.