Member recipe


  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 4

A hearty breakfast or evening meal with roots in Scotland and India.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 150-200 g smoked haddock
  • milk to cover the fish
  • 1 bay leaf
  • half a dozen peppercorns
  • 275 ml water
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • seeds from 2 cardamom pods
  • a pinch of cayenne pepper
  • ¼ teaspoon turmeric
  • 3 eggs (or more if you like)
  • Good knob of butter or ghee
  • 2 onions, diced
  • 150 g rice
  • a pinch of saffron
  • a small pinch of salt
  • a dash of olive oil
  • 50g freshly podded peas
  • chopped fresh parsley or coriander
  • slice of lemon


    1. Place the fish in a saucepan over medium heat, add enough milk to cover the fish, add the bay leaf and the peppercorns, and simmer for approximately 5 minutes until the fish is ready to flake. Remove it from the heat, and, when cool enough to handle, remove the skin and break the flesh into generous chunks. Strain and retain the milk. Put the milk in a measuring jug, and fill up to 275 ml with water.
    2. Place the cumin, coriander and cardamom seeds into a small frying pan and dry roast them over medium heat for a couple of minutes until they are aromatic. Remove from the heat and grind using a mortar and pestle. Add the cayenne pepper and turmeric to form a spice mix (garam masala).
    3. Put the eggs in a saucepan of cold water. Bring it to the boil, boil for 6 minutes, then remove from the heat and cool the eggs under running water. Peel and half or quarter the eggs.
    4. In a pan, melt the butter, dice the onions and fry lightly, add the mixed spices, saffron, oil, salt and rice, stir until the rice has absorbed all the butter and is coated in spices. Add the milk and water retained earlier. Stir briefly, then put the lid on and simmer over very low heat for 10 minutes, add the peas, and simmer for another 5 minutes until the rice is tender and all the water is absorbed. Remove from the heat.
    5. Mix together the cooked rice, smoked haddock, and some chopped parsley or coriander. Serve with the eggs, and a slice of lemon.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.