Ingredients
200ml of oat milk or regular milk
2 fillets of smoked haddock (skin removed)
1 onion, finely chopped
1 tbsp of olive oil
1 tbsp of curry powder
1 tsp of turmeric
1 tsp of crushed garlic
1 tsp of crushed ginger
1 tsp of coriander powder
250g of basmati rice
500ml of stock
100g of frozen peas
4 eggs
1 lemon juice
salt and pepper
4 tbsp of parsley
Directions
Simmer the milk and smoked haddock for 7 minutes until cooked through.
Fry the chopped onion in olive oil for 5 minutes until cooked through.
Add the spices, garlic and ginger and cook for a minute.
Add in the rice and stir well until you pour over the stock and season with salt and pepper.
Cook for another 12 minutes with the lid on.
While this is cooking boil the eggs for 6.5-7 minutes, once cooked run under cold water and peel them.
Once the rice is cooked through stir in the fish, peas, lemon juice and parsley. Cook for another few minutes then serve up with the eggs on top.
