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Serves 4

Prep: 10 minutes

Cook: 20 minutes

Ingredients

350g Smoked Haddock

1 onion finely chopped

1 medium leek finely chopped

Big handful of fine green beans cut into small pieces

Handful of sugar snap peas cut into small pieces

Half a cup of frozen peas

Big handful Spinach sliced

2 or 3 eggs

50g Butter

1 to 2 teaspoons (to taste) Curry powder

250g Brown Basmati Rice – cooked

Method

Hard boil eggs for 6 minutes (Don’t peel them until you’re ready to serve so they stay hot)

Meanwhile, Place the fish into a pan ( a deep frying pan with a lid is best) and cover with one mug of water.  Cook gently with the lid on for 5mins then add the peas,  beans and sugar snap peas on top of the fish and cook for 4 more minutes.

Lift the fish and veg out of the water with a slotted spoon, remove any fish skin and place on one side between two plates and keep warm.  Remove the cooking liquid from the pan but keep on one side for later.

Rinse the pan then add the butter on a medium heat and cook the leek and onion gently for 5 minutes.

Add the curry powder and cook for a further minute or two.

Stir the cooked rice into the onion mixture and make sure it’s well coated. Add the cooking liquid, fish and vegetable to the pan and stir through. Cook on a low – medium heat for 5-10 minutes until it is all piping hot.

Take off the heat and stir through the spinach.

Cut the eggs into quarters and add when serving.

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