This is one of those dishes that you don't see around too often any more - it started out as a Victorian breakfast dish, introduced by Brits returning from India - but it makes a delicious supper too, and I reckon it deserves to be a lot more popular. It's one of my absolute favourite dishes. Rice, dressed with butter and turmeric, is cooked very slowly like a risotto, and then combined with smoked haddock, hard-boiled eggs and fresh parsley. I always finish mine off with a handful of mature cheddar, too. It might sound like an odd combination, but it really does work. The rich buttery flavour of the turmeric and the hard boiled eggs goes beautifully with the smokiness of the haddock.
1 large smoked haddock fillet
200g long-grain rice
2 hard boiled eggs (boil for about 10 minutes)
A large handful of fresh parsley
Salt and freshly ground black pepper
Grated cheddar, to serve
Serves 2 hungry people
To start, place the haddock fillet in a large saucepan with enough cold water to cover, then bring to the boil on the hob, cover, and simmer for 8 minutes. Drain the water off into a jug (you'll use it to cook the rice), then cover the haddock and put to one side.
Finely dice the onions and then pop into the same saucepan as you used for the fish (no need to wash it) with a large scoop of butter and a tablespoonful of curry powder. Fry gently until the onion has softened, then add the rice and a teaspoonful of turmeric and stir through. Pour in the reserved water from cooking the fish and simmer, stirring regularly, until the liquid has been absorbed. Boil a full kettle, then keep adding water a bit at a time until the rice is plump and perfectly cooked.
Use a fork to flake the fish into small pieces, and chop the boiled eggs up, then add both to the rice. Season well, with plenty of black pepper, then serve sprinkled with the fresh parsley and a bit of mature cheddar.