A gently spiced rice dish with smoked haddock, herbs and eggs, comforting, fragrant and rooted in beautiful food history. This Anglo-Indian classic is simple yet deeply nourishing, and one I love for cosy meals and slow weekends.
You’ll need:
* 400–500 g smoked haddock
* 250 g basmati rice
* 2 cups milk
* 1 onion
* 2 tsp mild curry powder
* ½ tsp turmeric
* 3–4 boiled eggs
* parsley/coriander
* lemon
* butter or ghee
*1/2 cup fresh cream
*1/2 cup garden peas
Method
Cook basmati rice until fluffy
Poach haddock in milk, flake
Soften onion in butter/ghee
Add curry powder & turmeric
Fold in rice + haddock + fresh cream+ peas
Finish with herbs & lemon
Top with halved boiled eggs
Serve warm for brunch, lunch
or a light comforting supper.
A dish that feels like home and travel in one bowl.