26 September 2017

A great weekend brunch dish, this is said to originate from British ex-pats living in India.
  • Level #2: sous chef
  • Recipes





Preperation Time

20 mintues

Cooking Time

30 minutes


2 undyed smoked haddock (responsibly sourced)

400g basmati rice

4 free range eggs

3 tbs butter

1 large onion peeled and chopped

1 green chilli


1-2 tbs mild curry powder

1 tbs chopped fresh coriander

4tbs plain yogurt

A pinch each of paprika and turmeric

1 tsp oil


1Rinse the rice then cook in boiling water for a minute less than the time required, rinse in cold water and drain well then set aside in a cool place (or the fridge)

2Meanwhile, boil the eggs for 8 minutes then cool under running cold water. Peel and set aside

3To make the spiced oil, mix the paprika and turmeric with the oil and set aside

4Place the fish into a covered saute pan and cover with cold water. Place on the lid and bring gently to a simmer then turn off the heat and allow to stand for 3-4 minutes. Check that the fish is just cooked then lift out and set aside. Discard the water and rinse the pan

5Heat the pan over medium heat and add the onion. Sauté for 5-7 minutes until soft but not brown. Add the green chilli and curry powder and cook for a minute

6Flake in the fish and add the cooked rice. Stir gently and heat through for 5 minutes or until completely hot. Halve or quarter the eggs and arrange on top of the rice. Sprinkle over the coriander and serve straight from the pan. Place the yogurt in a small dish and drizzle over the spiced oil and serve on the side.