← Nouns Cooking · British & Irish

Ingredients

• 400 g undyed smoked haddock fillet
• 300 ml Milk
• 2 bay leaves
• 4 Eggs
• 300 g Basmati rice, rinsed
• 30 g Butter
• 1 tbsp Vegetable oil
• 1 Onion, finely chopped
• 2 tsp mild curry powder
• 1 tsp Ground turmeric
• 1 tsp Ground coriander
• 600 ml Water
• 1 Lemon, cut into wedges
• 1 handful Parsley, chopped
• 1 handful Coriander (cilantro), chopped

Method

1. Put the haddock skin side up in a frying pan with the milk and bay leaves. Bring to a gentle simmer, cover and poach for 8–10 min until it flakes easily. Lift out, flake into big pieces and discard the skin and any bones.
2. Lower the eggs into a pan of boiling water and cook for 8 min for firm but slightly fudgy yolks. Cool them in cold water, then peel and quarter.
3. Melt the butter with the oil in a large pan over medium heat and cook the onion for 8 min until soft. Stir in the curry powder, turmeric and ground coriander for 1 minute until fragrant.
4. Add the rice and stir to coat, then pour in the water with a pinch of salt. Bring to the boil, cover tightly and cook on low for 10–12 min. Turn off the heat and leave it covered for 5 min.
5. Fluff the rice with a fork and gently fold in the haddock, herbs and a good squeeze of lemon. Top with the eggs and serve with more lemon.

Tips

• Cool leftovers quickly and refrigerate within 1 hour: cooked rice can grow harmful bacteria if left warm. Eat within a day.
• A splash of the poaching milk folded in at the end makes it creamier.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Jamie Oliver