Ingredients
450g Smoked Haddock
1 Tablespoon Sunflower Oil, or Vegetable Oil
450g Smoked Haddock
85g Butter
1 Tablespoon Sunflower Oil, or Vegetable Oil
450g Smoked Haddock
1 Tablespoon Sunflower Oil, or Vegetable Oil
1 Tablespoon Sunflower Oil, or Vegetable Oil
1 Tablespoon Sunflower Oil, or Vegetable Oil
1 Onion Chopped
0.5 Tablespoons Curry Paste (Mild)
1 Tablespoon Sunflower Oil, or Vegetable Oil
170g Basmati Rice, Rinsed
0.5 Tablespoons Curry Paste (Mild)
0.5 Tablespoons Curry Paste (Mild)
0.5 Tablespoons Curry Paste (Mild)
0.5 Tablespoons Curry Paste (Mild)
0.5 Tablespoons Curry Paste (Mild)
140g Frozen Peas Thawed
3 Hard-boiled Eggs Chopped
3 Hard-boiled Eggs Chopped
3 Hard-boiled Eggs Chopped
3 Hard-boiled Eggs Chopped
3 Hard-boiled Eggs Chopped
2 Tablespoons Parsley
3 Hard-boiled Eggs Chopped
1 Pinch Salt and Fresh Ground Pepper
1 Pinch Salt and Fresh Ground Pepper
1 Pinch Salt and Fresh Ground Pepper
1 Pinch Salt and Fresh Ground Pepper
Cooking Instructions
- Cover the haddock with boiling water and leave to stand for five minutes. Drain, reserving the soaking liquid.
- Measure the soaking liquid and add enough water to make it up to 400ml. Skin and flake the haddock, removing any stray bones you come across, and set aside.
- Melt 30g of the butter with the oil in a large saucepan. Add the onion and cook gently until softened but not browned.
- Add the rice and the curry paste and stir for 1-2 minutes.
- Pour in the measured cooking liquid, bring up to the boil, then reduce the heat to a low heat.
- Draw the pan off the heat, dot the rice with remaining butter, and then cover and let it stand for four minutes or so.
- Add the egg and parsley and stir in lightly with a fork, fluffing up the grains of rice. Taste and adjust seasoning, adding salt only if needed.
- Pile up in a mound on a serving dish and serve steaming hot with lemon or lime wedges and plenty of mango chutney.