Method

• First start with cooking the rice by melting the butter in a large saucepan.
• Once it is hot add the rice and stir for 1 minute and then add the salt.
• Pour over the boiling water, stir once and reduce heat to the lowest setting. Cover with a lid and cook for 13 minutes (do not open the lid at any time).
• When the rice is cooked turn off the heat, remove the lid and place a piece of kitchen paper over the pan, replace the lid, and leave for a further 5 minutes.
• While the rice is cooking put the eggs onto boil for 10 minutes.
• Meanwhile heat the milk in a large frying pan with the bayleaf, add the smoked cod and cook gently for approximately 10 minutes until cooked right through.
• Once the cod is cooked through, debone and flake into chunks and place in a bowl with a lid on to keep warm.
• Heat the butter in a wok, add the finely chopped onion and cook on a low heat for 5 minutes.
• Add the rice, curry powder and salt and pepper to the wok and stir around.
• Roughly chop the eggs and add them to the wok.
• Add the fish and three quarters of the chopped parsley, stir through and heat thoroughly.
• Serve in large bowls with the remainder of the parsley.