February 20, 2018

A meal for any time of the day - buttery and spicy and filled with proteins. Our very Anglo-Indian, Captain's Masala curry paste works perfectly - it should because this is what it's made for.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 as a light lunch


350 g smoked haddock

1 large onion (chopped)

white basmati rice measured up to the 135ml level in a measuring jug

65 g butter

150 g BFS Captain's Masala curry paste

275 ml water

3 eggs (boiled for eight minutes, peeled and chopped into large pieces

150 g blanched frozen peas (optional)

4 tsp (heaped) fresh chopped parsley

juice of a lemon

salt and freshly milled black pepper


1Cut the haddock into 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, cover with a 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, peas (if using) and the rest of the butter. Gently mix, add the parsley and serve.