I tend to serve this for lunch or dinner but traditionally this is a breakfast dish. I’m sure you could add a little more veg into this one if you like- a handful of spinach perhaps but today I just did it relatively traditionally!
2 smoked haddock fillets
2 bay leaves
One large onion
1/2 red chilli
1 heaped tablespoon of curry powder
3 tablespoons sour cream (or double cream if you prefer)
3 tablespoons of fresh parsley
In a small pan cover the fish with water and add the bay leaves. Bring to the boil and reduce to a gentle simmer for 6-8mins until the fish is cooked
Meanwhile dice the onion, finely chop the chilli and roughly chop the parsley
Once the fish is cooked drain the liquid into a jug and throw away the bay leaves
Put the rice in a pan and pour over 500ml of the fishy water. Bring to the boil then reduce to a gentle simmer
While the rice is cooking put the eggs in a pan of boiling water and simmer for 8-10mins to harden. Once they’re cooked put them into cold water for 5mins before peeling and slicing into quarters.
Flake the fish with a fork and throw away the skins
In a large frying pan melt a large nob of butter and cook the onions on a low-medium heat for 5-10mins
Add the chilli and cook for another 2mins
Add the curry powder and cook for a further 2mins
Add the cooked rice and the peas to the pan and stir until the rice is coated
Throw in the juice of half a lemon
3 tablespoons of cream
And the parsley
Then add the flaked fish
And finally the eggs. Put the lid on the pan and cook everything through for 4mins before serving!
Baby managed to get more into her than I thought she might! There was a lot of rice on the floor by the end of the meal but she’d had fun.