Method1. Place the haddock skin-side up in a large frying pan, add 500ml water and bay leaves and gently simmer over a medium heat. Cook for 8–10 minutes or until the fish flakes easily.
2. Meanwhile, rinse the rice and leave to soak in cold water for 20 minutes.
3. Drain the fish, reserving the cooking liquid. Discard the bay leaves.
4. Drain off the rice and place in a pan. Pour in the infused haddock cooking liquid to cover the rice by about an inch. Cover and bring to boil, then reduce heat and simmer for 10 minutes. Turn off the heat and leave covered for a few minutes until all of the water is absorbed.
5. Meanwhile place the eggs in boiling water and cook for 10 minutes. Cool under running water, then peel carefully and set aside.
6. Heat the oil in a large pan and fry the onion over a low heat for 5 minutes until softened, stirring occasionally. Mix in the curry powder and fry until fragrant, stirring constantly. Next add the cooked rice, peas, gherkins, parsley and some black pepper and continue cooking until thoroughly warmed through.
7. Flake the fish into chunky pieces and add to the pan. Gently stir in the lemon juice and cook for 1–2 minutes before placing rice into bowls. Cut the eggs into quarters and place them on top of the rice before serving.
TipThis is a great recipe to enjoy for weekend brunch.
• 475g smoked haddock fillets, halved
• 2 bay leaves
• 200g basmati rice
• 4 free-range eggs
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 heaped tbsp medium curry powder
• 100g frozen peas
• 10 Opies Cocktail Gherkins, finely chopped
• 3 tbsp fresh flat leaf parsley, chopped
• Freshly ground black pepper
• Juice from ½ lemon