INGREDIENTS

¾ pound cod fillets, cut into 1-inch pieces

Salt and freshly ground black pepper

1 cup basmati rice

1 medium red onion, thinly sliced

2 tablespoons extra-virgin olive oil

1 tablespoon curry powder, preferably Caribbean

1 cup unsweetened coconut milk

½ cup frozen peas

2 large eggs

Thinly sliced scallions and lime wedges, for garnishing

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PREPARATION

Season the cod generously with salt and pepper on all sides. Refrigerate until ready to use.

Rinse the rice until the water runs clear. Drain and set aside.

Reserve a small handful of onion for garnishing. Heat a large sauté pan or high-sided skillet over medium. -

Add the olive oil and swirl to coat the pan. Add the curry powder and allow to bloom in the oil, stirring, for 15 seconds, then add the onion and season with salt and pepper. Cook, stirring often, for 4 to 5 minutes, until softened with some golden brown edges.

Add the rice and stir for 1 minute, until thoroughly coated in the spice mixture and toasted. Stir in the coconut milk and ¾ cup water and bring to a boil. Season with salt and pepper, cover, adjust heat to low and simmer for 5 minutes.

Add the cod in a single layer followed by the frozen peas. Cover and cook for 8 to 10 minutes, until all the liquid is absorbed and the cod is just cooked through. Turn off the heat and let steam for 5 minutes.

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While the rice steams, boil the eggs: Bring a small pot of water to a boil. Gently lower the eggs into the water, adjust heat to maintain a simmer and simmer for 9 minutes. Run under cold water, peel and quarter the eggs.

Fluff the rice with a fork. Garnish with the jammy eggs, sliced scallions, reserved red onions and a generous squeeze of lime juice.

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