INGREDIENTS:

• 500g smoked haddock fillets
• 375ml (1½ cups) milk
• 1 carrot, sliced
• 1 bay leaf
• 2 onions, sliced
• 200g basmati rice
• 15ml (1 tbsp) butter
• 15ml (1 tbsp) oil
• 6 spring onions, chopped
• 15ml (1 tbsp) curry powder or paste
• 45ml (3 tbsp) fresh cream
• 3 extra-large eggs, hard-boiled, peeled and diced
• 45ml (3 tbsp) fresh flat-leaf parsley, chopped
• 15ml (1 tbsp) fresh dill, chopped
• Salt and pepper, to taste

METHOD:

Poach the fish in a pan with the milk, carrot, bay leaf and half the onion, for 10-15 minutes until the fish is tender and flakes easily. Remove the fish, discard the vegetables and reserve 125ml ( cup) of the liquid. Skin and flake the fish with a fork and set aside.

Cook the rice in salted boiling water until tender. Heat the butter and oil in a pan and fry the remaining onion with the spring onions until soft. Add the curry powder and fry for 1-2 minutes. Remove onions from pan and set aside. Deglaze pan with the reserved poaching liquid and cream. In a heat-proof dish, combine the fish, rice, curried onions, egg, parsley and dill. Season and mix with a fork, then pour over the hot liquid from the pan. Heat through and serve.

Serves 6