Directions

1. Soak the rice for 20-30 minutes then rinse 4-5 times until the water runs clear.

2. Bring a medium saucepan of water to a boil and add the eggs, boil for 7-8 minutes, remove from the heat. Drain and run cold water into the pan until the eggs are cold enough to handle. Peel and put aside.

3. In a wide deep pan add the milk, 300ml of water and the bay leaves, and bring to a simmer. Add the fish and poach for 3-5 minutes. Lift the fish out with a slotted spoon and set aside, reserving the poaching liquid.

4. Chop the onions in half, then in thin lengths, tip to root. Heat the oil and butter in a large lidded frying pan, or low sided casserole dish and add the onion. Season with salt and pepper and sauté for 6-8 minutes, on a medium heat, until soft and glossy. Remove half of the onion, setting aside for serving.

5. Finely chop and crush the garlic and add it to the onions in the pan, sauté for 1-2 minutes. Add the Chaat Masala spice mix, the chilli flakes and cook off the spices, stirring, for 2-3 minutes. Add the rice and the kept poaching liquid, stir and bring to a boil. Lower the heat to a simmer, put the lid on, and cook for 8 minutes until the rice almost cooked.

6. Flake the smoked fish into large pieces. Remove the lid from the pan, add the fish, half of the coriander and gently fold it through the rice on the heat for a few minutes. Remove from the heat and stand for 5 minutes.

7. Serve onto plates with an egg cut into half, fresh coriander and fried curry leaves on top. It's also great with a side of natural yoghurt.