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  • 4, or 2 plus a couple of leftover helpings for the lunchbox)
  • 300 g smoked haddock fillet
  • 250 g basmati rice
  • 1 large onion
  • 100 g butter
  • 1 tbsp curry powder
  • milk
  • 5-6 cardamom pods
  • 4 eggs
  • 1 handful chopped parsley
  • 1 lemon
  • Salt and pepper
  • 2. When the haddock is cooked, pour off and reserve the cooking liquid, remove the skin and flake the fish getting rid of any bones. Then set aside on a warmed plate.
  • 3. You can now turn your attention to the rice. First of all, melt the butter in a saucepan and when it is foaming add the cardamom and curry powder. Cook this for a couple of minutes until the spices start to release their aromas.
  • 7. Cover the saucepan, turn the heat down to a simmer and leave to cook for 10 or so minutes. By this time the rice should be cooked nice and fluffy, and the hard boiled eggs peeled, quartered and ready to go.
  • 8. To assemble the dish, stir the flaked haddock, chopped parsley and another knob of butter into the rice, check the seasoning and serve up with the quartered eggs and a wedge of lemon on the side.



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