- Serves 4
- 15 mins to prepare and 25 mins to cook
- 461 calories/serving
- 150ml milk
- 400g smoked haddock fillets
- 1 tbsp olive oil
- One onion, finely chopped.
- 2cm piece ginger, peeled and grated
- One garlic clove, crushed
- ½ tsp ground coriander
- ½ tsp ground turmeric
- 1 tbsp medium curry powder
- 250g long grain rice
- One vegetable stock pot made up to 350ml
- Four eggs
- 2 tbsp roughly chopped fresh parsley
- Place the milk and 100ml of water into a wide saucepan on low heat.
- Add the fish, skin-side down, and simmer for 5 mins until just cooked.
- Remove the pan from the heat and set it aside.
- Heat the olive oil in a shallow casserole dish over medium heat.
- Add the onion, ginger, garlic, coriander, turmeric, and curry powder and cook for 5 mins, stirring, until the onion softens.
- Add the rice and stir to coat the spices. Add the stock and bring it to a boil.
- Cover with a lid, reduce the heat to low, and simmer gently for 12 mins.
- Meanwhile, bring a small saucepan of water to a boil. Add the eggs and simmer for 8 mins.
- Drain the eggs and rinse under cold water. Peel, then quarter and set aside.
- Remove the haddock from the milk, reserving the poaching liquid.
- Remove the skin and flake the flesh.
- After the rice has had 12 mins, remove the lid and add the reserved poaching liquid.
- Replace the cover and cook for another 5-6 mins until the rice is tender.
- Remove from the heat and stir through the haddock, eggs, and most of the parsley.
- Sprinkle over the remaining parsley to serve.
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