Perfect for lazy mornings, and guaranteed to spice up your normal breakfast, this smoked haddock dish is punchy and colourful.
500g smoked haddock
Hot fish stock or boiling milk
1 bay leaf
2 large onions, 1 whole and 1 finely chopped
1 tbsp. olive oil
1 large onion, finely chopped
1 green chilli, deseeded and finely chopped
2 cardamom pods, crushed
1 tsp. turmeric
1 tsp. mustard seeds
1 tbsp. curry powder
350g cooked basmati rice
75ml double cream
Sea salt flakes and freshly ground black pepper
A small handful of chives, chopped
Small handful coriander, chopped, plus extra leaves to garnish
4 boiled eggs
Lemon wedges, to serve
Put the haddock, skin-side up, in a shallow pan over a low heat and cover with the fish stock or milk, bay leaf and a whole onion. Allow to sit for 10 minutes, remove from the liquid and, when cool enough to handle, remove the skin and break into large flakes.
Melt the butter in a large frying pan over a low heat with the olive oil and add the chopped onion. Fry gently until softened then stir in the chilli, cardamom pods, turmeric, mustard seeds and curry powder. Cook for 3 more minutes then add the rice, flaked fish and cream and heat through. Season with salt and freshly ground black pepper to taste.
Fold in the chives, coriander and finally top with the poached eggs. Serve immediately with the lemon wedges and coriander leaves scattered over.
Use the fish stock and onion used to poach the haddock as the base for a fish soup.
RECIPE & IMAGES COURTESY OF https://www.loveseafood.co.uk/