Instructions: Bring water to the boil with curry and stock. Add rice, stir until boiling. Reduce heat to very low, cover and cook gently 15 minutes until all the liquid has been absorbed and rice is tender.

Remove from heat, allow to rest 10 minutes then stir in egg.

Spread rice mixture evenly over the base of a greased 15cm X 30cm lamington tin. Flake the fish and spread over the rice evenly.

Finely dice spring onions.

Combine ingredients for cream mixture in a bowl and whisk to combine. Pour over rice mixture, bake in a moderate oven for 25-30 minutes until top is golden brown and mixture is set. Allow to rest for 5 minutes, turn out of tin and cut into slices.

Serve with fresh tomato sauce.

Serves 4-6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.