• 200g basmati rice
  • 700g smoked haddock (smoked cod also works well)
  • 2 bay leaves
  • 5 peppercorns
  • Oil for frying off onions
  • 2 medium red onions, peeled and chopped
  • 1 garlic clove, peeled and crushed in a garlic press or finely chopped
  • 1 inch piece of ginger peeled and finely chopped
  • 2 tablespoons korma curry powder
  • 2 cardamom pods - cracked
  • 1 tablespoon mustard seeds
  • 1 tablespoon cumin seeds
  • Juice and flesh of 2 lemons (or 1 lemon and 1 lime)
  • Handful of flat leaved parsley - chopped (or coriander if preferred)
  • 2 large eggs
  • Boiling water to cook rice


  • STEP 1
    Put the rice in a pan with the boiling water and cook for 10 mins. Once cooked switch off and drain.
  • STEP 2
    At the same time put the eggs in another pan with cold water. Bring to the boil and simmer for 8 mins. Drain and fill pan with cold water to cool the eggs.
  • STEP 3
    Put the fish in another pan with enough cold water to cover. Add bay leaves and peppercorns, bring to the boil and turn down heat. Poach for 5 mins, then leave pan to cool. Lift out the fish and flake.
  • STEP 4
    Chop onions, garlic and ginger whilst rice is cooking. Heat oil in another pan and gently fry onions for 5 mins until softened. Add garlic and ginger and cook for a further 2 minutes. Add mustard seeds, cumin seeds, cardamoms, curry powder and cook gently for a couple of minutes then add lemon juice and flesh.
  • STEP 5
    Add rice and flaked fish to the spice mixture and heat gently making sure it is well combined. Stir in chopped parsley. Pile onto serving dish.
  • STEP 6
    Peel eggs and cut into quarters lengthwise and place on top of the rice mixture.

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