Made with these products Rhodes Quality Products
A filling and delicious brunch or an easy dinner. Often thought to be a particularly British breakfast, the origins of this dish of spicy rice, soft flaked fish, boiled eggs and Rhodes Quality Process Peas actually has its roots in India.
- 30 ml (2 T) sunflower oil
- 1 large onion, finely chopped
- 5 ml (1 t) ground coriander
- 5 ml (1 t) ground turmeric
- 10 ml (2 t) curry powder
- salt and coarsely ground black pepper
- 300 g long grain rice
- 500 ml (2 C) water
- 1 x 400 g can Rhodes Quality Processed Peas, drained and rinsed
- 300 g smoked haddock fillet, skin on
- 2 bay leaves
- 250 ml (1 C) milk
- handful flat-leaf parsley, chopped
- handful coriander leaves, chopped
- 4 eggs, hard boiled and peeled and quartered
- Heat the oil in a large saucepan which has a fitted lid.
- Add the onion and fry for 5 minutes until softened but not browned.
- Add the spices, season with salt, and fry for 2 minutes.
- Add the rice and stir well.
- Add the water and bring to the boil.
- Reduce the heat, cover the saucepan with the lid and simmer for 10 minutes.
- Take the saucepan off the heat and leave to stand, covered, for another 15 minutes.
- The rice will be perfectly cooked if you do not lift the lid before time is up.
- Stir in the Rhodes Quality Garden Peas and heat through.
- Place the haddock and bay leaves into a shallow saucepan pour the milk over the fish.
- Poach the haddock for 10 minutes or until the flesh flakes.
- Remove the haddock from the milk and peel away the skin before using two forks to flake the flesh into pieces.
- Gently stir the haddock, parsley, coriander and rice together in the pan.
- Place the eggs on the top of the rice and serve hot.