|Smoked haddock fillet||1 Pound (450 Gram)|
|Olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Ground turmeric||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Basmati rice||6 Ounce (175 Gram)|
|Chopped fresh parsley||1 Tablespoon|
1. Pour boiling water over the haddock fillet and set aside for 10 minutes. Lift the fish from the water, discard the skin and bones and flake the flesh. Reserve the water.
2. Heat the oil in a large pan and add the onion. Cook for 10 minutes over a medium heat until starting to brown. Add the garlic and cook for another 30 seconds. Add the turmeric, cumin and coriander and stir-fry for 30 seconds until the spices smell fragrant. Stir in the rice.
3. Measure 350 ml/12 fl oz of the haddock poaching water and add to the pan. Stir well and bring to the boil. Cover and cook over a very low heat for 12-15 minutes until the rice is tender and the liquid has been completely absorbed.
4. Meanwhile, bring a small pan of water to the boil and add the eggs. When the water has returned to the boil, cook the eggs for 8 minutes. Immediately drain the eggs and refresh them under cold water to stop them cooking further. Set aside.
5. Add the reserved fish pieces, the butter and the parsley to the rice. Turn onto a large serving dish. Shell and quarter the eggs and arrange on top of the rice. Serve with lemon wedges and mango chutney.