Spicy Rice, Smoked Haddock & Boiled Eggs
Thought to have originated from the Indian dish khichri and brought over to Britain by the returning colonials, the dish evolved to suit the pallets at the time and adopted as a breakfast dish. The combination of fresh zest and citrus juices compliment the flaky textures of haddock and the bite brought upon through diced tomatoes and aromatic rice cooked to perfection.
Prep Time: 10 Minutes
Cook Time: 35 Minutes
- 2 large free-range eggs
- 680 g usmoked haddock fillets
- 2 fresh bay leaves
- 170 g long grain or basmati rice
- sea salt
- 1 tablespoon pure butter ghee
- 1 thumb-sized piece fresh ginger, peeled and grated
- 1 medium onion, or 1 bunch of spring onions, finely chopped
- 1 clove garlic, peeled and finely chopped
- 2 heaped tablespoons curry powder
- 1 tablespoon mustard seeds
- 2 tomatoes, deseeded and chopped
- 2 lemons, juice of
- handful fresh dill
- 1 fresh red chilli, finely chopped
1) Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
2) Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed.
3) Melt the butter ghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
4) Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the dill and the chilli and stir gently. Place in a warm serving dish and serve with a sprinkle of more dill, chilli and wedge of lemon.
Nutritional Information Per Serving
Calories: 260 kcal