• 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.