Ready in under an hour, this tasty meal is a great option for a family dinner because it’s filling, comforting, and made with fresh and wholesome ingredients.
Place the haddock in a shallow pan, cover with milk and bring it to a gentle boil, then lower heat, and simmer for 10 minutes
Drain, set aside to cool, and reserve the poaching liquid for the rice. Flake the haddock when cool
Rinse the rice, drain and set aside
Dice the onions quite finely
Heat the butter in a large saucepan or casserole dish on medium heat and fry the dry spices and bay leaf (cardamom, cinnamon, cloves, bay leaf) for a minute
Add the onions and fry for a couple of minutes until the onions are soft. Lower the heat slightly if your onions are browning too quickly
Add the green chilli and curry powder and fry for 30 seconds
Add the rice and stir to coat thoroughly for about 60 seconds
Add the stock and 300ml milk, making a total of 700ml of liquid
Add the salt, stir and bring to a boil
Cover with a tight-fitting lid, lower the heat right down and simmer for 15 minutes.
When the rice is done, fluff it with a fork, then add the haddock, lemon juice and peas - then stir everything up gently, cover, and cook on very low heat for another 2 minutes to cook the peas and heat the haddock and eggs
When done, check the seasoning, add some salt if needed
Top with some freshly ground black pepper and the chopped fresh parsley or coriander and serve immediately with the wedges of lemon and the quartered boiled eggs
For a shortcut, use pre-cooked rice or spicy rice pouches that are ready cooked and just require a minute or two in the microwave.
Notes
The smoked haddock can be replaced with any other smoked fish (cod or yellowtail) or hot smoked salmon, hot smoked trout or mackerel.Serve with some side condiments like sambals, raita or mango chutney.For a shortcut, use pre-cooked rice or spicy rice pouches that are ready cooked and just require a minute or two in the microwave.