|Smoked haddock||400 Gram|
|Unsalted butter||25 Gram|
|Olive oil||2 Tablespoon|
|Onion||1 , finely chopped|
|Medium curry powder||2 Teaspoon|
|Basmati rice||175 Gram, rinsed, drained|
|Frozen peas||100 Gram|
|Single cream||1 Tablespoon|
|Chopped parsley||10 Gram|
|Chopped coriander||10 Gram|
Put the milk and 300ml water in a large, shallow pan with the bay leaf and haddock.
Bring to the boil and simmer gently for 3 minutes.
Once cooked, the fish will turn opaque and white; if it is not fully cooked, remove from the heat, cover and leave to poach in the warm liquid.
When the fish is cooked, remove the bay leaf, reserve the milky poaching liquid, and put the fish on a plate.
Peel off the skin; flake the fish into small pieces, being careful to get rid of any bones.
In another pan, heat the butter and olive oil.
Add the onion; sweat gently until soft, about 10 minutes.
Mix in the curry powder and rice.
Add a ladleful of the poaching liquid; stir to absorb.
Repeat this, over a low heat, for about 15 minutes, then add the peas.
Meanwhile, put the eggs in a pan of hot tap water; bring to a rapid boil and cook for 4-5 minutes.
Run under cold water, peel and quarter.
Take the cooked rice and peas off the heat and stir in the fish, cream, paprika, eggs and herbs.