Meals and Courses

  • 450 g (14½ oz) smoked haddock fillet
  • 1 tablespoon sunflower oil
  • 15 g (½ oz) butter
  • 4 teaspoons mild curry powder
  • 500 g (1 lb) ready-cooked rice
  • 2 tablespoons lemon juice
  • 2 tablespoons frozen ready-chopped parsley
  • 4 eggs

Place the fish in a saucepan and pour over boiling water to just cover. Cook over a moderate heat for 3 minutes.

Meanwhile, heat the oil and butter in a large nonstick frying pan with a lid and add the curry powder. Cook for 1 minute, then add the rice and stir-fry for 2 minutes.

Remove the fish from the pan and flake into large pieces, removing any skin and bones. Stir into the rice along with 3 tablespoons of the cooking liquid, the lemon juice and parsley.

Make 4 wells in the rice and break in the eggs, cover the pan with the lid and cook over a low heat for 2–3 minutes, until the egg whites are just set. Serve immediately.

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