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Ingredients
- 12 oz undyed smoked haddock
- 3 slices lemon
- 1 bay leaf
- 1 1/4 cups milk
- 1 cup long grain rice
- 1/4 cup butter
- 1 small onion, finely chopped
- 2 tsp mild curry powder
- 1 tbsp finely chopped Italian parsley
- 3 eggs, hard boiled, roughly chopped
- 2/3 cup heavy cream
- mango chutney, to serve
Details
Servings 4
Preparation
Step 1
Put the smoked haddock in a deep skillet with the lemon and bay leaf, cover with the milk, and simmer for 6 minutes, or until cooked through. Remove the fish and break into large flakes. Discard bones.
Put the rice in a saucepan along with 1 1/3 cups water, bring to boil, cover, and cook for 10 minutes, or until just cooked. Drain any excess water and fork through to fluff up the rice.
Melt the butter in a skillet over the medium heat. Add the onion and cook for 3 minutes, or until soft. Add the curry powder and cook for an additional 2 minutes. Add the rice and stir through, cooking for 2-3 minutes, or until heated through. Add the fish, parsley, eggs, and cream, and stir until heated through. Season and serve with chutney.
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