Ingredients

4 large free-range eggs

 6 oz Basmati rice
 
2 oz butter
 
2 large onions, finely sliced
 
Smoked haddock
 
7 fl oz milk

4 tsp curry powder
 
5 Cardamom pods
 
2 bay leaves
 
Juice of 1/2 a lemon
 
1/2 oz. flat leaf parsley, finely chopped
 
Salt and pepper to season

 

Method:

01. Bring a small pan of water to the boil, add the eggs and turn down to a gentle simmer for about 3 minutes.
 
02. Remove the eggs from the heat, cover the pan with a lid and leave for 10 minutes. After 10 minutes remove the eggs from the water, peel them and keep them to one side.
 
03. In another pan put the rice with ½ pint of cold water and a pinch of salt. Bring to the boil, turn the heat down and simmer.
 
04. Cover the pan with a lid and cook for about 5 minutes. Remove the pan from the heat and keep the lid on for a further 10 minutes. Meanwhile, melt the butter in a large pan or casserole dish, add the onion, cover with a lid and cook gently until the onions are soft - about 8-10 minutes.
 
05. While the onions are cooking, place the fish in another large saucepan, cover with the milk, and bring to the boil. Turn the heat down and cook the fish, uncovered for about 5-6 minutes or until the thickest part of the fish turns opaque.
 
06. Take the fish from the milk and remove any skin and bones.
 
07. Add the curry powder, cardamom, and bay leaves to the onions and cook for 2-3 minutes, then add the rice.
 
08. Stir well.
 
09. Flake the fish in to large chunks then add to the rice and onions.
 
10. Cut your boiled eggs in to quarters then add to the rice and stir gently.
 
11. Add the lemon juice, season with a little salt and pepper and stir again. Sprinkle with the chopped parsley and serve.

Tuck in, enjoy!