Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson


  • Level: Intermediate
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 servings
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1 pound smoked haddock

1 medium onion, finely chopped

4 ounces butter

1 teaspoon garam masala

1/2 teaspoon turmeric

12 ounces basmati rice

4 hard boiled eggs, 2 roughly chopped, 2 quartered

1/2 pint heavy cream, warmed (optional)


Black pepper, freshly ground

1 tablespoon chopped parsley


  1. Simmer the haddock in 4 cups salted water for 10 to 15 minutes, but don't over cook. Drain the fish, saving the cooking water. Remove the skin and bones, and flake the fish, keep hot.
  2. Fry the onion gently in the butter with the garam masala and turmeric until softened.
  3. Cook the rice in the haddock water until tender, then drain and allow to dry out a little. Add the spiced fried onion to the rice and fold in the flaked fish and the roughly chopped eggs. Pour in the cream and add the quartered eggs. Season with salt, pepper and parsley.

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