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Place 250 g cod fillets (desalted) in an ovenproof baking dish and bake for 10 minutes at 180°C until they are opaque and flaky.
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Remove the cod from the oven and flake into small pieces, discarding any skin and bones.
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In a deep frying pan, heat 2 tsp cumin seeds and 1 tsp mustard seeds until they are fragrant.
Optionally crush them in a mortar to release their flavours and return them to the pan.
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Drizzle with olive oil, add 1 onion (finely chopped), 2 tsp turmeric (ground) and 1/2 tsp chili flakes, and sauté for 2 minutes.
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Add 200 g white basmati rice and 400 ml fish or vegetable broth to the pan. Add salt as necessary.
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Cover the pan with a lid and bring to a boil then reduce to a simmer, allowing it to cook for 10 minutes with the lid on.
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Once cooked, allow the rice to set for another 10 minutes without removing the lid.
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Soft boil 2 eggs for 6 minutes in a pan of water. Leave to cool.
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Shell the eggs and quarter them. Fluff up the rice with a fork and fold everything together with the cod before serving. Season with black pepper (crushed) and garnish with parsley.