Smoked Haddock Rice Breakfast
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 16 ozs smoked Haddock
- boiling water
- 2 Tbsps butter
- 1 Tbsp Oil
- 1 onion (finely chopped)
- ¾ cup Basmati rice
- ½ Tbsp Curry paste
- 3 hard-boiled eggs (chopped)
- 2 Tbsps chopped parsley
- lemon juice
- salt
Preparation steps
1.
Cover the haddock with boiling water and leave to stand for 5 minutes. Drain, reserving the soaking liquid. Measure the soaking liquid and add enough water to make it up to 400ml.
2.
Skin and flake the haddock, removing any bones and set aside.
3.
Melt half the butter and all the oil in a large pan. Add the onion and cook gently until softened but not browned.
4.
Add the rice and curry paste and stir for 1-2 minutes.
5.
Pour in the measured liquid, bring to a boil then reduce the heat to a simmer and cover tightly. Leave to cook, without disturbing for 8 minutes, then stir in the flaked haddock.
6.
Cover again and simmer for a further 4-5 minutes, until the rice is tender and has absorbed the liquid. If necessary, add a little more hot water, to prevent burning.
7.
Dot the rice with the remaining butter, cover and leave to stand for 4 minutes.
8.
Add the eggs and parsley and stir in lightly with a fork, fluffing up the grains of rice. Season to taste with lemon juice and salt.
