1 Smoked Haddock
300 ml whole milk
1 Tbsp olive oil
2 large Tbsp of butter
1 medium onion (finely sliced from tip to root)
2 tsp mild curry powder
175 g Basmati Rice
2 free range eggs (hard boiled and peeled)
Fresh ground pepper
2 Tbsp chopped coriander
- Put 300 ml of milk in a shallow pan with the bay leaf and fish. Add enough water (not more than another 300ml to just cover most of the fish). Cover and bring to a gentle simmer. By the time the liquid is simmering, the fish should be cooked through. If not, turn the fillet over in the hot liquid and leave it, off the heat, for 2–3 minutes to finish cooking.
- Remove the fish and set aside. Remove the bay leaf and reserve the poaching milk. When it’s cool enough to handle, break the poached fish into flakes, discarding the skin and picking out any bones. (Be careful to try and get most of the little pin bones)...This is the tough bit.
- Heat the olive oil and butter a large saucepan. Add the onion and cook gently for 8–10 minutes. Stir in the curry powder, then the rice. Add 300ml (10fl oz) of the poaching liquid. Bring to the boil and then cover the pan. Turn the heat down to bare minimum and cook for 15 minutes. Remove from the heat and fluff up the rice with a fork. Set aside with the lid back on until you’re ready to serve.
- Fold the smoked fish flakes into the rice, along with half the coarsely chopped coriander and the second knob of butter. Cut the hard-boiled eggs in half – hopefully still a bit soft in the middle. (I brought water to a boil, turned it off and let the eggs sit for 10 minutes. I then rinsed them in cold water...they were great.)
- Spoon the spicy, fishy rice onto two plates or bowls, top with two hard-boiled egg halves per person, and sprinkle with more coriander. Add a wedge of lemon and some freshly ground black pepper. Serve.