Ingredients

The following ingredients have 2 Servings
  • 2 eggs ((or more, see note below))
  • 2/3 cup basmati rice (130g)
  • 1/3 cup red lentils (60g)
  • 1/2 tsp tumeric
  • 2 cup water (50ml)
  • 7 oz smoked haddock (200g, or a little more eg 8-9oz/250g)
  • 1 bay leaf
  • 1 cup milk (240ml)
  • 1 tbsp unsalted butter (15g)
  • 1/2 onion (large, or 1 small)
  • 1 clove garlic
  • 1 tsp curry powder
  • 6 green cardamon pods (crushed, outside case removed and seeds crushed (around 1/4tsp))
  • 1/2 tsp ground coriander
  • 1/4 tsp ground allspice or cloves
  • 1 handful cilantro (/coriander leaves, and/or parsley, roughly chopped)

Instruction

  • Put the eggs in a small pan of cold water. Bring the pan to the boil, boil 8-10min (depending on how hard-boiled you prefer your eggs), then drain and cover with cold water.
  • Put the rice and lentils in a pan. Rinse them and drain then add the turmeric and water.
  • Bring to the boil and simmer around 10mins, until all the water is absorbed and rice and lentils are cooked. Put to one side with the pan covered so they can steam slightly.
  • Meanwhile, put the haddock, bay leaf and milk in another pan and bring to the boil. Boil for around 10mins until the fish is cooked and will flake. Drain, remove any skin and bones and set aside, covered.
  • Heat the butter in a skillet/frying pan. Add the onions and cook a few minutes. Once they soften, add the garlic.
  • Continue to cook until the onions start to brown then add the spices (curry powder, cardamon, coriander, allspice). Cook for a couple more minutes.
  • Mix together the rice/lentils, flaked-up fish, spiced onions and chopped cilantro/coriander.
  • Peel the eggs and quarter, and serve them on top of the fish-rice mixture.
  • Can be made in advance and re-heated, and can also be eaten cold.