250g long grain rice
4 tsp medium Madras curry powder
400g smoked haddock
1 tbsp oil
1 Onion, chopped
1 Red Pepper, diced
200g frozen peas
25g pack parsley, chopped
200ml tub half fat crème fraîche
2 tsp Dijon Mustard
1. Cook the rice with 1 tsp curry powder in boiling water for 12-15 minutes until tender, then drain.
2. Boil the eggs for 7-8 minutes and then cool in cold water. Peel and cut into quarters.
3. Poach the haddock in boiling water for 3-4 minutes, drain and allow to cool. Then remove the skin, flake the fish and reserve.
4. Meanwhile, heat the oil in a large frying pan and fry the onion and pepper for 4-5 minutes. Add the remaining curry powder and cook for 1 minute. Then add the rice and peas, and heat through for 1-2 minutes. Stir in the parsley, crème fraîche, mustard and reserved flaked haddock. Season to taste. Serve topped with the eggs.
Recipe and image courtesy of Waitrose & Partners