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November 4, 2016

A meal for any time of the day, buttery and spicy and filled with proteins.


350g smoked haddock

1 large onion (chopped)

white basma rice measured up to the 5 oz (135 ml) level in a measuring jug

65g butter

150g curry paste

275mls water

3 eggs (beaten)

200g Captain’s Masala Curry Paste

hard-boiled eggs (roughly chopped)

4 heaped tablespoons fresh chopped parsley

juice of half a lemon

salt and freshly milled black pepper


1Cut the haddock in to large pieces and place in a saucepan

2Cover with the water, bring to the simmer and cook for a couple minutes

3Remove from heat and allow to cool

4Meanwhile fry the onion in half the butter until soft

5Add the curry paste, stir and cook for a couple of minutes

6Add the rice and stir until well coated

7Strain the haddock water into the rice saucepan, switch up the heat and bring to the simmer. Stir, lid and turn the heat right down. Alternatively, transfer the pan to the oven on minimum setting (110°C)

8Skin and flake the fish

9When the rice is done, add the fish, lemon juice, eggs and the rest of the butter. Gently mix and serve with the parsley