@clodagh_mckenna Clodagh McKenna
Serves 4
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Ingredients
- 4 eggs
- 400g smoked haddock fillets, skinless
- 250ml milk
- 1 bay leaf
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3-inch piece ginger, peeled and grated
- 2 garlic cloves, crushed
- ½ tsp ground turmeric
- 1 tbsp medium curry powder
- 250g basmati rice
- 400ml vegetable stock
- Juice of 1 lemon
- 1 tbsp roughly chopped fresh parsley
- Sea salt and freshly ground black pepper
To serve
- 1 tbsp roughly chopped fresh parsley
- 1 lemon, cut into wedges
Method
1. Start by boiling the eggs for 10 minutes. Once boiled – drain, allow to cool, peel and quarter them. Set aside.
2. Place the smoked haddock in a pan and add the milk and a bay leaf. Bring to the boil and simmer for 5 minutes. Drain, allow to cool and flake smoked fish into bite-size chunks.
3. Heat the olive oil in a shallow casserole dish over a medium heat.
4. Stir in the onion, ginger, garlic, turmeric and curry powder and cook for 3-4 mins, stirring frequently, until the onion starts to soften. Add the rice and stir to coat in the spices. Pour in the hot stock and bring to the boil, cover with a lid, reduce the heat and simmer for 15 mins.
5. Once the rice is cooked, stir through the flaked haddock, juice of lemon, 1 tablespoon of flat leaf parsley and season with sea salt and freshly ground black pepper.
6. Arrange the quartered boiled eggs on top, and sprinkle the remaining tablespoon parsley over. Serve with lemon wedges.
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