Meals and Courses

  • 200 g (7 oz) smoked haddock
  • 200 ml (7 fl oz) milk
  • 1 bay leaf
  • 2 teaspoons vegetable oil
  • 1 small onion, chopped
  • 125 g (4 oz) basmati rice
  • ½ teaspoon curry powder
  • 2 hard-boiled eggs, roughly chopped
  • 1 tablespoon chopped parsley

Put the haddock in a small saucepan with the milk and bay leaf, simmer for 3 minutes or until just cooked and remove the fish from the milk, reserving the milk. Flake the fish and set aside.

Heat the oil in a medium-sized frying pan. Add the onion and fry for 3 minutes. Add the rice and curry powder and fry for a further minute.

Make the reserved milk up to 250 ml (8 fl oz) with water and pour it over the rice. Cover and cook for 12 minutes until the rice is cooked and fluffy. Add the remaining ingredients and the flaked haddock, stir to combine and serve.

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