A bit of this, a bit of that
- 2 eggs
- 25g butter
- 4 spring onions, topped, tailed and chopped
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- 300g undyed smoked haddock fillet
- 150g basmati rice
- 50g frozen peas, (optional)
- 100ml Onken Natural yogurt
- 2 tablespoons chopped fresh parsley
- Cracked black pepper to taste
- 1 Put the eggs into a pan of almost simmering water, then boil for 5 minutes. Plunge the eggs into cold water; take them out when they are cool.
Melt half the butter in a medium saucepan, add the onion and cook gently for 5 minutes, add the curry spices and cook for a further 5 – 8 minutes until the onion is soft.
Cooks Tip: 1 dessertspoon of mild curry powder can be used instead of the different spices
- 3 Cover the haddock with boiling water and leave to stand for 5 minutes, reserve the soaked liquid.
- 4 At the same time cook the rice according to the packet instructions.
- 5 Peel the eggs and chop coarsely.
- 6 Drain the haddock, pull off the skin if not skinned, break up the flesh removing any bones. Return the pan with the onion into the heat, add the remaining butter, when melted fold in the drained rice, followed by the fish and chopped egg, stir in the yogurt, and parsley, ensure all is hot before serving. Serve topped with cracked black pepper.