Made with our own Captain's Masala Curry Paste (now available in jars from our shops)
Ingredients - serves 4
700g thick smoked haddock fillet
100g butter
1 onion, peeled & finely chopped
2 tbsp Riverford Captain's Masala Curry Paste
225ml long grain rice
3 hard boiled eggs, quartered
3 tbsp freshly chopped parsley
salt, pepper
lemon juice to taste
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Method
1 Place the haddock in a saucepan with 600ml cold water, bring to the boil then cover and simmervery gently for 6-8 minutes. Drain off the water into a measuring jug and move the haddock to a bowl in a warm place.
2 Place the saucepan back on the stove and melt half of the butter. Gently cook the chopped onion for 5 minutes then stir in the Captain's Masala Curry Paste and the rice. Measure 450 ml of haddock water and add to the pan. Sir once, bring to simmering, then cover and cook undisturbed for 15 minutes or until the rice is tender.
3 While the rice cooks, remove the skin from the haddock. When the rice is ready, fold in the chopped parsley, remaining butter, flakes of haddock and salt, pepper and lemon juice to taste. Tip into a hot serving dish and decorate with quartered boiled eggs. Serve immediately.
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