500g (1lb) undyed smoked haddock
1 bay leaf
50g (2 oz) butter
1 onion, chopped finely
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon black onion seeds
1/4 teaspoon ground turmeric
1/4 teaspoon chilli powder
250g (8 oz) long-grain rice
200 ml (7 fl oz) crème fraîche
salt and pepper
chopped fresh coriander and garam masala, to garnish
Put the eggs in a pan of cold water and when boiling, simmer for 4 minutes, then fill the pan with cold water.
Place the fish in a pan and just cover with water, add the bay leaf, cover and bring to the boil. Simmer gently for 4 minutes. Remove the fish to a plate and pour the liquid into a measuring jug up to one pint (top up with extra water if needed).
Meanwhile, in a large saucepan melt the butter and fry the onion until soft. Add the spices and stir-fry them for 1 minute. Now add the rice and mix well. Season to taste and then pour in the fish stock, bring to the boil, cover and simmer gently for about 15 minutes, or until the rice is cooked. Meanwhile, remove all skin and bone from the fish and flake the flesh.
When the rice is ready, stir in the crème fraîche and coriander and then gently mix in the fish. Sprinkle with garam masala and serve with the quartered eggs. Also good cold for breakfast!