A breakfast classic, with its roots in the rice plains of India, but this versatile dish refuses to be pigeon-holed - brunch? lunch? supper? Whenever. - a warm melange of spices and textures, that hits the spot round the clock.
- Dish Type: Main / Breakfast / Brunch
- Preparation time: 15 mins
- Cooking time: 20 mins
- Difficulty: Easy
- Cuisine type: Anglo-Indian
- 200g Natural Smoked Haddock
- 200ml Milk
- 170g Easy Cook Long Grain Rice
- 120ml pot of Curried Fish Cream Sauce
- 2 x Eggs
- 1 x Small Onion
- 10g Flat Leaf Parsley
- 10g Coriander
- 10g Spices (Turmeric & Garam Masala)
- 1 x Bayleaf
- Heat 20ml oil in a large pan that has a fitted lid. Peel and finely chop the onion, add to the pan and fry gently for about 5 minutes until softened. Add the spices and continue to fry until mixture starts to turn brown and fragrant. Add the rice and stir in well. Season with salt. Add 400ml water, stir, bring to the boil, reduce to a simmer and cover for about 10 minutes. Take off the heat and leave to stand for a further 10 minutes or so, without removing the lid. Check that the rice is cooked as you like it. Add a little of the haddock cooking liquor after the fish is cooked.
- Place the smoked haddock and bayleaf in a saucepan, pour in the milk and top up with water to cover, then poach for about 10 minutes until the flesh looks flaky, remove from the milk, peel away the skin, then flake the flesh into bite size pieces.
- Place the eggs in a pan, cover with water, bring to the boil and simmer for 4 ½ - 5 minutes, then drain and put them into cold water. Peel and cut the eggs into quarters. Finely chop the coriander and parsley while the eggs are cooking.
- Gently warm the sauce in a small saucepan.
- To serve, gently mix the fish, rice, eggs and herbs, together in the pan and then distribute between the two plates and dress with the warm sauce.
Nutrition per serving
- Per Serving 709kcal / 2978kj
- Fat 23.5g
- Saturates 12.5g
- Carbs 79.1g
- Sugars 10.4g
- Protein 42.7g
- Salt 1.78g