The combination of smoked haddock, gently spiced rice and boiled eggs is equally good on a summer's day or as a comforting autumnal meal.
Serves 2
Ingredients
250g smoked haddock fillets
1 tablespoon vegetable oil
1 small onion, chopped
1 garlic clove, finely crushed and chopped
1 thumb-sized piece fresh ginger, peeled and grated
4 whole green cardamom pods
half teaspoon cumin seeds
half teaspoon fennel seeds
quarter teaspoon black mustard seeds
2 whole cloves
1 cinnamon stick
1 bay leaf
half teaspoon ground turmeric
pinch ground cayenne pepper
half teaspoon vegetable bouillon powder
142g basmati rice
boiling water
2 eggs, free-range
good handful fresh coriander leaves, roughly chopped
mango chutney, to serve
Method
Bring some water to a simmer in frying pan and place in the haddock. Poach the fish gently for about 8 minutes, until firm to the touch and slightly opaque.
Remove the fish carefully and transfer to a plate. Peel off the skin and flake the fish into largish pieces, taking care to remove any bones. Set aside.
Heat the oil in a large lidded saucepan.
Add the onion and fry gently for a minute or so, add the garlic and ginger and continue to fry gently.
Crush the cardamom pods just enough so that they split. Add them to the pan with the rest of the whole spices and the turmeric and cayenne and stir. Then add the rice and stir until coated. Put in the bouillon powder and pour in enough boiling water to cover the rice. Put on the lid and turn down the heat to the lowest setting. It is best to cook on the smallest ring on your hob.
Boil the eggs for about 5-6 mins so that they still have fairly soft yolks.
When the eggs are done, remove from the heat, drain away the hot water and place the pan under the cold tap. Leave to stand for a few minutes before peeling the eggs and halving them lengthways.
After 15 minutes remove the lid from the pan.The rice should have completely absorbed the water and be fluffy. Add the fish and gently stir in, using a fork, until it is warmed through, then stir in the chopped coriander.
Spoon into large bowls top with the eggs and serve with mango chutney.
mango chutney, to serve
Method
Bring some water to a simmer in frying pan and place in the haddock. Poach the fish gently for about 8 minutes, until firm to the touch and slightly opaque.
Remove the fish carefully and transfer to a plate. Peel off the skin and flake the fish into largish pieces, taking care to remove any bones. Set aside.
Heat the oil in a large lidded saucepan.
Add the onion and fry gently for a minute or so, add the garlic and ginger and continue to fry gently.
Crush the cardamom pods just enough so that they split. Add them to the pan with the rest of the whole spices and the turmeric and cayenne and stir. Then add the rice and stir until coated. Put in the bouillon powder and pour in enough boiling water to cover the rice. Put on the lid and turn down the heat to the lowest setting. It is best to cook on the smallest ring on your hob.
Boil the eggs for about 5-6 mins so that they still have fairly soft yolks.
When the eggs are done, remove from the heat, drain away the hot water and place the pan under the cold tap. Leave to stand for a few minutes before peeling the eggs and halving them lengthways.
After 15 minutes remove the lid from the pan.The rice should have completely absorbed the water and be fluffy. Add the fish and gently stir in, using a fork, until it is warmed through, then stir in the chopped coriander.
Spoon into large bowls top with the eggs and serve with mango chutney.
Photo: ©childsdesign 2010
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