Serves 6 Prep 15 mins Cook 30 mins 35p a portion 324 kcals, 13g fat, 3g sat. fat, 2g sugar
3 tbsp vegetable oil 1 large onion, finely chopped 1 tsp ground coriander 1 tsp tumeric 2 tsp curry powder 200g long-grain rice, rinsed under cold water 6 eggs 400ml milk 300g un-dyed smoked haddock 2 bay leaves small handful coriander and parsley, chopped
Heat the oil and cook the onion in a pan with a well-fitting lid until soft but not coloured. Add the spices and some salt and continue to cook until golden and fragrant, about 4 mins. Sprinkle over the rice and stir it well so that all the grains are coated. Stir in 400ml water, increase the heat, cover the pan, then bring to the boil. Once boiling, turn to a simmer and cook for 10 mins. Turn the heat off and leave to steam, covered, for 20 mins. The rice should be perfectly cooked if you don’t lift the lid before the end of the time.
Place eggs in a pan and cover with cold water, and bring to the boil. Simmer for 3 mins for soft, or 5- 6 mins for hard-boiled. Plunge into cold water, peel, then quarter.
Meanwhile, pour the milk over the haddock in a pan and bring to a gentle simmer. Poach for 5- 8 mins until cooked through and flesh flakes easily. Remove from the milk, peel off and discard the skin and flake the fish. Stir fish, herbs and seasoning into the rice. Top with the eggs.
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