Preparation: 20 minutes | Cooking: 30 minutes | Contains dairy | Serves 2 | Not suitable for freezing | Suitable for new parent
Ingredients
100ml milk
75ml water
200g skinless, boneless smoked haddock or salmon
1 bay leaf
2 eggs
1 onion, diced
2 tsp mild curry powder
1 tsp turmeric
250ml Piccolo vegetable stock
150g basmati rice, rinsed in cold water
100g frozen peas
Squeeze of lemon and lemon slices to garnish
Handful chopped parsley plus extra to garnish
Method
Place the milk, water and bay leaf in a small saucepan and poach the fish fillets over medium heat for 5-10 minutes, until cooked through. Remove the fish from the liquid to cool, keep the liquid.
To soft boil the eggs, bring a pan of water to a boil and submerge the eggs for 6½ minutes. Once done, submerge the eggs in cold water and set aside.
Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the spices and toast for 1-2 minutes.
Add the rice to the pan with the stock and the poaching liquid from the fish. Bring to a simmer and cook for 10 minutes.
Meanwhile, peel and quarter the eggs and flake the fish.
Add the fish, peas and parsley to the pan and cook for another 3 minutes, until the peas are tender.
Serve topped with the eggs, a squeeze of lemon and an extra sprinkle of parsley.
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