This classic dish originated in India. It is best made with basmati rice, which goes well with the mild curry flavor, but long grain rice will do. For a colorful garnish, add some finely sliced red onion and a little red onion marmalade.

  • 450 g / 1 lb undyed smoked haddock filled
  • 750 ml / 1¼ pints / 3 cups milk
  • 2 bay leaves
  • ½ lemon, sliced
  • 50 g / 2 oz / ¼ cup butter
  • 1 onion, chopped
  • 2.5 ml / ½ tsp ground turmeric
  • 5 ml / 1 tsp mild Madras curry powder
  • 2 green cardamom pods
  • 350 g / 12 oz / 1¾ cups basmati or long grain rice, washed and drained
  • 4 hard-boiled eggs (not too hard), coarsely chopped
  • 150 ml / ¼ pint / ⅔ cup single (light) cream (optional)
  • 150 ml / ¼ pint / ⅔ cup single (light) cream (optional)
  • 30 ml / 2 tbsp chopped fresh parsley
  • salt and ground black pepper
Use smoked or poached fresh salmon for a delicious change from haddock.
  1. Put the paddock in a shallow pan and add the milk, bay leaves, and lemon slices. Poach gently for 8-10 minutes, until the paddock flakes easily when tested with the tip of a sharp knife. Strain the milk into a jug (pitcher), discarding the bay leaves and lemon slices. Remove the skin from the haddock and flake the flesh into large pieces. Keep hot until required.
  2. Melt the butter in the pan, add the onion, and cook over a low heat for about 3 minutes, until softened. Stir in the turmeric, the curry powder, and cardamom pods and cook for 1 minute.
  3. Add the rice, stirring to coat it well with the butter. Pour in the reserved milk, stir and bring to the boil. Lower the heat and simmer the rice for 10-12 minutes, until all the milk has been absorbed and the rice is tender. Season to taste, going easy on the salt.
  4. Gently stir in the fish and hard-boiled eggs, with the cream, if using. Sprinkle with the parsley and serve.