21
Sep
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Prep
30 minutes
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Cook
15 minutes
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Ready In
45 minutes
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4 servings
Ingredients
- 500g smoked haddock
- Hot fish stock or boiling milk
- 1 bay leaf
- 2 large onions, 1 whole and 1 finely chopped
- 15g butter
- 1 tbsp. olive oil
- 1 large onion, finely chopped
- 1 green chilli, deseeded and finely chopped
- 2 cardamom pods, crushed
- 1 tsp. turmeric
- 1 tsp. mustard seeds
- 1 tbsp. curry powder
- 350g cooked basmati rice
- 75ml double cream
- Sea salt flakes and freshly ground black pepper
- A small handful of chives, chopped
- Small handful coriander, chopped, plus extra leaves to garnish
- 4 boiled eggs
- Lemon wedges, to serve
Directions
- Put the haddock, skin-side up, in a shallow pan over a low heat and cover with the fish stock or milk, bay leaf and a whole onion. Allow to sit for 10 minutes, remove from the liquid and, when cool enough to handle, remove the skin and break into large flakes.
- Melt the butter in a large frying pan over a low heat with the olive oil and add the chopped onion. Fry gently until softened then stir in the chilli, cardamom pods, turmeric, mustard seeds and curry powder. Cook for 3 more minutes then add the rice, flaked fish and cream and heat through. Season with salt and freshly ground black pepper to taste.
- Fold in the chives, coriander and finally top with the poached eggs. Serve immediately with the lemon wedges and coriander leaves scattered over.
Footnotes
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Cook's Note:
Recipe source - www.loveseafood.co.uk
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Editor's Note:
