enough whole milk to cover the fishabout 500ml/2 cups
Dry Spices
4cardamoms
1small cinnamon stick
2cloves
2Tbspmild curry powderor hot, if you prefer
Aromatics
1large onion
1green chillileft whole
1fresh bay leafor 2 dried
Everything else
500gbasmati rice, rinsed and drained
400mlchicken or vegetable stock
2Tbspsalted butter
4boiled eggs
juice of 1 lemon
2handfuls of peaspetit pois, fresh or frozen
1tspsalt
freshly ground black pepper
For Finishing
1small handful fresh parsley
lemon wedges to serve
Instructions
Poach the Haddock First
Place the haddock in a shallow pan, cover with milk and bring it to a gentle boil, then lower heat, and simmer for 10 minutes.
Drain, set aside to cool, and reserve the poaching liquid for the rice. Flake the haddock when cool (while the rice is cooking).
Prep work (while the haddock is poaching)
Rinse the rice. Drain, and set aside.
Dice the onions (chop up fairly small).
Let's get cooking
Heat the butter in a large saucepan or casserole dish on medium heat and fry the dry spices and bay leaf (cardamom, cinnamon, cloves, bay leaf) for a minute.
Add the onions and fry for a couple of minutes until the onions are soft. Lower the heat slightly if your onions are browning too quickly.
Add the green chilli and curry powder and fry for 30 seconds.
Add the rice and stir to coat thoroughly for about 60 seconds.
Add the stock and 300ml (1 1/5 cup) of the poaching liquid (milk), making a total of 700ml (2 2/5 cups) liquid. Add the salt, stir and bring to a boil.
Cover with a tight fitting lid, lower the heat right down and simmer for 15 minutes.
While the rice is cooking, take 2 of the eggs, and mash them up with the back of a fork. Or you could use an egg slicer, and slice it in different positions. These mashed up eggs are going to be mixed in with the rice. Set aside. Technically, you could even boil the eggs now, and have them ready when the rice is done.
When the rice is done, fluff it with a fork, then add the haddock, chopped eggs, lemon juice and peas. Stir everything up gently, cover and cook on very low heat for another 2 minutes, essentially to cook the peas and heat the haddock and eggs.
When done, check the seasoning, add some salt if needed.
Top with some freshly ground black pepper and the chopped parsley and serve immediately with the wedges of lemon and the other 2 boiled eggs. Depending on how many are eating, you can halve or quarter these eggs.