- Preparation and cooking time
- A little work
- 200g Basmati rice
- 350g Un-dyed, smoked haddock
- 300ml Milk
- 1 Onion, finely chopped
- 1tsp Mild curry powder
- 120g Frozen peas
- 1tbsp Parsley, finely chopped
- 2 Eggs, hard-boiled, chopped small
- A pinch of black pepper (to taste)
- STEP 1
Rinse the rice in cold water, drain and set aside.
- STEP 2
Place the haddock in a pan, cover with the milk and simmer for 5-6 minutes, or until cooked right through.
- STEP 3
Remove the cooked fish and flake, taking out any bones. Set the milk aside.
- STEP 4
Heat the oil in a large non-stick frying pan and saute the onion until soft. Add the curry powder and mix together.
- STEP 5
Next add the rice and the peas and stir together. Then pour the reserved milk over the rice and bring to a boil, before simmering for 15 mins. Stir every few minutes and top up with more milk or some water to prevent mixture drying out.
- STEP 6
Add the chopped eggs, parsley and fish to the cooked rice and mix well. Season with pepper if required. Serve.