Prep Time | 15-20 minutes |
Cook Time | 30-ish minutes |
Servings |
people
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Ingredients
Rice Ingredients -
- 1 tablespoon vegetable oil
- 1 whole onion – small chopped
- 1 teaspoon each ground coriander, cumin, turmeric, madras curry powder.
- 250-300 g rice (easy cook or basmati)
- 1 pint water or stock (550ml)
Fishy Things -
- 400 g smoked haddock - skinned
- 250 mk any milk (the full fatter the better / to cook the fish in)
- optional extras (1 each or all) bayleaf, garlic clove, pinch nutmeg
For the Flourish -
- 4 whole eggs (Duck) – medium soft boiled (or any eggs you fancy - Not Ostrich!!!!)
- 1 tablespoon parsley or coriander - chopped
- 1/2 teaspoon garam masala (optional)
Ingredients
Rice Ingredients -
Fishy Things -
For the Flourish -
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Instructions
- Heat the oil in a large pan, add the onion and cook for a minute to soften.
- Add all the spice cooking out for a few seconds to bring out the flavour.
- Add the rice and cook for a minute to infuse the rice.
- Cover with the water or stock and simmer for 10 minutes with a lid off.
- Take of the heat, add a lid and allow to rest for a further 15 – 20 minutes. (the residual steam in the pan will cook the rice through)
- Meanwhile cook the fish in the milk along with the optional flavourings for 6 – 8 minutes until cooked and flaky.
- Meanwhile medium soft boil the eggs.
- Mix the flaked fish in to the rice, serve on a platter garnished with egg halves and a sprinkling of herb and spice.
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