- 3 tbsp vegetable oil
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp ground coriander
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 2 tsp curry powder
- 200g long grain rice, rinsed under cold water
- 6 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 400ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 300g un-dyed smoked haddock
- 2 bay leaves
- small handful coriander and parsley, chopped
Heat the oil and cook the onion in a pan with a well-fitting lid until soft but not coloured. Add the spices and some salt and continue to cook until golden and fragrant, about 4 mins. Sprinkle over the rice and stir it well so that all the grains are coated. Stir in 400ml water, increase the heat, cover the pan, then bring to the boil. Once boiling, turn to a simmer and cook for 10 mins. Turn the heat off and leave to steam, covered, for 20 mins. The rice should be perfectly cooked if you don’t lift the lid before the end of the time.
Place eggs in a pan and cover with cold water, put on a high heat and bring to the boil. Simmer for 3 mins for soft, or 5-6 mins for hard-boiled. Plunge into cold water until cool enough to peel, then quarter.
Meanwhile, pour the milk over the haddock in a shallow pan and bring to a gentle simmer. Poach for 5-8 mins until just cooked through and flesh flakes easily. Remove from the milk, peel off and discard the skin and flake the fish.
Gently stir fish, herbs and seasoning into the rice, top with the eggs and serve.