150g long grain rice
1/2 onion, finely chopped
1 small leek, sliced
1 tsp mild korma curry powder
1/2 red chilli, finely chopped (optional)
450g smoked haddock fillets
Small handful fresh coriander or parsley, washed and chopped
Juice of 1/2 lemon
6 eggs, poached
- Cook the rice in boiling, salted water for 10 minutes until tender. Meanwhile, melt the butter in a saucepan, fry the onion andleek over a low heat until tender, then add the curry powder and chilli (if using). Cook for 1-2 minutes.
- Add the cooked rice and lay the fish on top. Cover with a lid and cook over a moderate heat for about 6-8 minutes, until the fish flakes easily. Remove the skin from the fish, if preferred.
- Stir in the coriander or parsley and lemon juice. Serve in bowls and top each with a poached egg.
Source - Morrisons instore magazine.