Ingredients: - 475g/1lb 1oz undyed smoked haddock fillet - 2 bay leaves - 200g/7oz basmati rice - 4 free-range eggs - 100g/3½oz frozen peas (optional) - 40g/1½oz butter - 1 tbsp sunflower oil - 1 onion, finely chopped - 1 heaped tbsp medium curry powder - 3 tbsp double cream - Freshly ground black pepper - 3 tbsp chopped fresh flatleaf parsley - ½ lemon, juice only
Method: 1. Simmer haddock in water with bay leaves for 8–10 mins; drain, reserving cooking liquor. 2. Combine cooking liquor with rice, simmer covered for 10 mins, then let it absorb. 3. Boil eggs for 8 mins, peel when cool; cook optional peas separately. 4. Cook onion in butter and oil, add curry powder, then mix in cooked rice, peas, cream, parsley, and pepper. 5. Flake fish into pan, add lemon juice, cook briefly. Place quartered eggs on top, cover, heat through for 2–3 mins, then serve.
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