AuthorBen WatsonDifficultyBeginnerA 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.
Cut the haddock into large pieces and place in a saucepan
Cover with the water, bring to the simmer and cook for a couple minutes
Remove from heat and allow to cool
Meanwhile fry the onion in half the butter until soft
Add the curry paste, stir and cook for a couple of minutes
Add the rice and stir until well coated
Strain 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)
Skin and flake the fish
When 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.
Ingredients
Directions
Cut the haddock into large pieces and place in a saucepan
Cover with the water, bring to the simmer and cook for a couple minutes
Remove from heat and allow to cool
Meanwhile fry the onion in half the butter until soft
Add the curry paste, stir and cook for a couple of minutes
Add the rice and stir until well coated
Strain 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)
Skin and flake the fish
When 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.