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Serves: 4

By LadyG



  • 1 onion chopped into rings

  • 1/2 pints milk or enough to cover the fish in the pan

  • 1 lemon cut into wedges

  • 1 tsp garam masala

  • 2 eggs

  • 1 pinch cumin seeds

  • 5 whole black peppercorns

  • 1 handful fresh coriander chopped or torn up

  • 1 pinch coriander seeds

  • 250g smoked haddock or 2 fillets

  • 170g rice


  1. Poach the fish in milk in the frying pan with all the whole spices except cumin.
  2. Put olive oil or butter into a saucepan and when hot, add the onions. When softened and brown at the edges, add the cumin seeds.
  3. As the seeds start to sizzle and release fragrance, add rice and add exactly twice the volume of water to the volume of rice i.e: 2 cups.
  4. Bring to the boil and immediately turn down to a low heat and cover with a tight fitting lid. The rice should be cooked in 10-15 minutes.
  5. Meanwhile flake the fish, checking for bones.
  6. Boil and quarter the eggs.
  7. Add the fish, the eggs and the coriander to the cooked rice.
  8. Add salt, pepper and garam masala to taste. Serve in bowls topped with lemon wedges.

Additional Information

  • Fish

  • Main Course

  • Gluten Free

  • Nut Free

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