• 1 fillet of smoked fish per person
  
• 1 cup full of rice per person
  
• 2 eggs per person
  
• Knob of butter
  
• 1 tspn curry powder per person

The 'how' 
Fill saucepan with water and bring to boil
Add rice and eggs, boil for 10-15 minutes or until rice is cooked.

Place fish on a heat proof plate with a splash of water, cover with cling film and place the plate on top of the saucepan of rice to steam.

Remove eggs from the water, shell them and chop into rough pieces. Flake the fish, removing bones when possible. Drain the rice and pour back into saucepan.

Mix eggs, fish, butter and curry powder in with the rice.

Serve