Ingredients

Instructions

1. 1

   Place the smoked haddock in a wide pan and cover with the milk plus enough water to submerge. Bring to a gentle simmer and poach for 8-10 minutes until the fish flakes easily.

2. 2

   Remove the fish from the liquid, discard skin and bones, and flake the flesh into large chunks. Strain and reserve the poaching liquid.

3. 3

   While the fish cooks, boil the eggs in a separate saucepan for 8 minutes. Cool under cold water, peel, and chop into quarters.

4. 4

   Melt the butter in a large heavy-based pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5 minutes until soft.

5. 5

   Stir in the curry powder and turmeric, cooking for 1 minute until fragrant.

6. 6

   Add the rinsed rice to the pot, stirring well to coat the grains in the spiced butter.

7. 7

   Pour in 3 cups of the reserved milky poaching liquid (topping up with water if needed). Bring to a boil, then reduce heat to low, cover tightly, and simmer for 12-15 minutes until the liquid is absorbed and rice is tender.

8. 8

   Gently fold in the flaked haddock and chopped eggs. Cover and let stand off the heat for 3 minutes to warm everything through.

9. 9

   Season with salt and pepper, garnish with fresh parsley, and serve hot with lemon wedges.