Tender haddock, golden soft boiled eggs with a touch of spice with a rice base, this is a cherished recipe that has it’s origins from the British Raj where it started as khichdi — a dish from the Ayurvedic khichari diet that included spices, fried onions, ginger, and lentils. Those returning from their time in the subcontinent brought the dish to Britain, where it quickly became a national staple, with the lentils usually left out of the preparation and more recently included smoked fish.
AuthorHungry PandaCategoryFishDifficultyAdvancedPut haddock skin side up into a frying pan and pour over 500ml water. Add bay leaves and simmer.
Cook for 8–10 minutes until it flakes easily. Drain in a colander over a bowl, keeping this to cook the rice.
Put the rice into a rice cooker bowl and fill with the drained liquid to the level 1 white rice line.and stir in the rice. Select the ’WHITE RICE’, ’REGULAR’ or ’LONG GRAIN’ function and press ’START’.
While the rice is cooking, boil some eggs in a saucepan for around 8 minutes.Cool and peel them
carefully and set aside. Cook the peas in a small saucepan of boiling water and drain.
Melt the butter with the oil in a frying pan and cook the onion over a low heat for 5 minutes until softened.
Add the curry powder and cook for a few minutes. Keep stirring and place the cooked rice into the pan and add the onions, peas, cream, parsley and some pinches of ground black pepper.
Flake the fish into large pieces and add along with lemon juice and cook for 2 minutes. Cut the eggs into quarters and place them on top of the rice. Cover with a lid. Heat until the eggs are warm and serve.
Ingredients
Remember to discard the bay leaves! Use a soft spatula to stir when the fish has been added to prevent breaking the fish. Serve with crusty bread for the hungry eater.