Ingredients
The following ingredients have 2 Servings
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1/2 teaspoon ajwain (carom seeds)
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon fenugreek (methi) seeds
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon turmeric powder
- 1 fillet smoked haddock (preferably peat-smoked)
- 350 milliliters (about 1½ cups) cold water
- 1 bay leaf
- 1 onion, finely chopped
- 2 to 3 tablespoons unsalted butter
- 150 grams (⅔ cup) basmati rice
- 2 large eggs
- Kosher salt
Instruction
- In a small dry skillet over high heat, toast the coriander, cumin, ajwain, peppercorns, and fenugreek for about 30 seconds, until fragrant. In a mortar and pestle, or spice grinder, grind the toasted spices along with the red pepper flakes to a powder. Add the turmeric and mix well to combine. You can store this blend in a glass jar for further use.
- In a medium saucepan with a lid over medium heat, poach the haddock, uncovered, in the cold water with the bay leaf for 4 to 6 minutes, until cooked through. Transfer to a plate. Reserve the cooking liquid in a bowl or jug. (Here's a tutorial on how to poach fish: https://food52.com/blog/9516-how-to-poach-fish)
- Melt the butter in the same pot over medium heat. Cook the onion, stirring frequently, until softened. Add the rice and 2½ teaspoons of spice blend and stir once to combine. Add the reserved cooking liquid, cover, and simmer for 10 minutes. Check the rice, which should be perfect, and adjust the seasonings if required. While that cooks, poach the eggs in salted water to your preference. (A tutorial on how to poach eggs: https://food52.com/blog/17285-how-to-poach-eggs-with-less-stress-no-anxiety-dreams)
- Return the haddock to the pot and stir to heat through. Serve with the poached eggs on top.
