Recipe

Serves:  4 people | Prep time:  10 minutes | Cooking time:  25 minutes

Indian | Main

Ingredients

• 250g Smoked Haddock
• 200g Basmati Rice
• 4 Eggs
• 25g Butter
• 1 tbsp Rapeseed Oil
• 1 small Onion, finely chopped
• 100g Kale, washed
• 2 tsp Curry Powder
• 3 tbsp Double Cream
• 2 tbsp Fresh Parsley, chopped
• 2 tsp Lemon Juice
• Freshly Ground Salt and Black Pepper

Method

1. Place the haddock in a pan and cover with 500ml water and a little seasoning.
2. Bring to a gentle simmer and cook for around 8 minutes until it easily flakes.
3. Remove the fish with a slotted spoon, draining well and set aside.
4. Stir the rice into the cooking liquor, cover with a lid and bring to the boil.
5. Reduce the heat and simmer gently for 10 minutes.
6. Turn off the heat and leave for a further 5 minutes so the rice absorbs all the liquid.
7. While the rice is cooking hard boil the eggs, then cool a little under running water and shell.
8. Melt the butter and oil in a large pan and sauté the onion and kale until tender.
9. Add the curry powder and cook for a couple more minutes.
10. Add the cooked rice, cream, parsley and seasoning.
11. Remove the skin and flake the fish into the rice, add the lemon juice and cook for a couple of minutes.
12. Cut the eggs into quarters and add to the pan.
13. Cover with a lid and heat gently for 2-3 minutes until the eggs are warm.