Ingredients

Steps

• Gently cook the chopped onion in butter for a few minutes.
• Add the rice, curry powder, and nutmeg while stirring.
• Pour in the milk, cream, and 250ml of water.
• Simmer the mixture and add the fish chunks.
• Cook until the rice is tender, adding water if necessary.
• Season with salt and pepper and stir in the chopped parsley.
• Fold in the halved eggs and garnish with extra nutmeg and cayenne.
• Serve topped with a knob of butter and lemon wedges.