- 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.
- 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.
- 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.
- Gently stir in the fish and hard-boiled eggs, with the cream, if using. Sprinkle with the parsley and serve.
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