Ingredients

• 6 eggs
• 500g smoked haddock
• 250ml milk
• 2 bay leaves
• 10ml avocado oil
• 10ml butter
• 1 large onion, sliced
• 10ml curry powder
• 300g basmati rice
• 2 litres vegetable stock
• 15ml chopped parsley
• 15ml chopped coriander
• 2 lemons, cut into wedges

Method:

Place haddock in a saucepan and cover with milk, then add bay leaves. Bring to the boil and simmer for five minutes. Switch off heat and cover.

In a large saucepan heat oil and butter over a medium-high heat and fry onion until soft. Add curry powder and fry for another minute.

Add basmati rice and stir well, coating all the grains of rice. Add the stock and bring to the boil. Cover with lid, lower the heat and simmer until rice is cooked through.

Stir chopped parsley and coriander into rice and season with salt and pepper.

Remove haddock from milk and break into chunks. Gently stir the fish into the rice, making sure not to break it up further.

Serve with quartered eggs and lemon wedges and garnish with coriander.

Serves: Four

Time: 50 minutes