Subscriber OnlyRecipes


Serves: 2
Course: Lunch
Cooking Time: 25 mins
Prep Time: 10 mins
  • 2 eggs
  • 2tbs vegetable oil
  • 1 onion, diced
  • 1tsp tumeric
  • 1tsp curry powder
  • 1tsp ground coriander
  • 200g long grain rice
  • Pinch sea salt
  • 400ml water
  • 200g undyed, smoked haddock or cod
  • 1tsp cayenne pepper
  • Handful parsley leaves, chopped
  1. To hard boil the eggs, place two eggs in a pot and cover with water. Bring the pot to the boil, then reduce the heat and allow to simmer for seven minutes. Remove the eggs from the pot and place into a bowl of cold water.
  2. Heat a pan and add the oil. Add the diced onion and cook for two to three minutes before adding the turmeric, curry powder and ground coriander. Cook for two minutes and then go in with the rice.
  3. Stir the rice through the onion and spices to coat them evenly, season with a pinch of salt, then add the water. When it begins to boil, turn the heat to low and place the sliced smoked haddock pieces evenly on top of the rice. Add the lid and allow to cook and steam for 10 minutes or until the water has evaporated, then remove from the heat.
  4. Peel the eggs, discard the shells, and cut into quarters. Remove the lid from the pan and place the eggs on top. Sprinkle with cayenne pepper and some chopped parsley before serving.

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