A great dish. Full of goodness, very tasty and simple to throw together.
- 4 free-range eggs
- 4 undyed smoked haddock fillets
- milk to poach fish
- 2 bay leaves
- 180 g long grain or basmati rice
- 1 tbsn butter ghee
- fresh ginger about a thumb size, grated
- 1 medium onion chopped finely
- 1 clove garlic chopped
- 2 heaped tbsns curry powder
- 1 tbsn mustard seeds
- 2 tomatoes deseeded and chopped
- juice of 2 lemons
- large bunch coriander leaves
- 1 red chilli finely chopped
- 250 g natural yoghurt (optional)
- Put eggs on to boil. 10 minutes for hard boiled. Then set aside.
- Gently poach the fish in some milk with the bay leaves. Then set aside.
- Boil rice on in a pan – be careful not to overcook.
- Melt ghee in a sauté pan. Add ginger, garlic and onions. Cook until they soften being careful not to burn the garlic.
- Add the ingredients to create a one-pan dish.
- Add the rice and continue to gently heat…
- Add the fish and stir the mixture.Whether you like the fish in chunks or broken up – stir accordingly.
I like to keep some parsley back to garnish the finished dish. This really is a most versatile dish and can be made the way you want it to be. If you like, spoon some yoghurt over your portion and enjoy!