A British specialty inspired by Indian cuisine.
Ingredients for 2 persons
- 1 fillet of haddock (150-200 g)
- 2 eggs
- 120 g of raw basmati rice
- 400 ml semi-skimmed milk (low fat)
- 1 large onion
- 20 g of butter
- Spice powder: 1 teaspoon of cardamom, 1 teaspoon of turmeric, ½ teaspoon of cinnamon, ½ teaspoon of coriander
- Salt and pepper
- Some fresh parsley leaves
Step 1: cook hard-boiled eggs
Boil water and immerse the eggs in it. Cook for 10 minutes from boiling. At the end of cooking, quickly pass eggs under cold water to remove the shell more easily. Swab the eggs. Set aside.
Rinse the fish and dry it in paper towels. Cut the fish into large pieces. Set aside.
In a saucepan, heat the milk without boiling it.
When the milk is hot, put the pieces of fish in the pan. Cook the fish in hot but non-boiling milk for 5 minutes.
At the end of cooking, using a spoon, collect the pieces of fish and put them on a plate. Cover the fish with a cling film and set aside. Keep the milk as well: it will be used for cooking the rice.
Peel and rinse the onion under water. Cut the onion in half and remove the bulb.
Slice the onion.
In a frying pan, cook for 5 minutes over medium heat (5/10) the minced onion, spices and butter. Mix regularly.
Then add the rice and continue cooking for 1 minute, stirring constantly.
Pour the cooking milk from the haddock into the pan. Mix.
When the mixture begins to boil, put a lid on the pan and reduce the firepower (power 3/10). Cook for 10 minutes until the rice is “al dente”. The consistency should be slightly creamy, not dry. If the rice appears dry and not quite cooked, add a little water and continue cooking until you get the right consistency.
Salt and pepper the dish at your convenience.
When the rice is cooked, add the haddock pieces and sliced hard-boiled eggs.
Mix and cook for 1 minute on low heat (power 3/5), covered, so that the fish and the egg are hot. Adjust salt seasoning if necessary.
Sprinkle the dish with some fresh parsley leaves before serving.
To have a complete and balanced meal: add a portion of vegetables as an accompaniment (a lettuce, a pan-fried spinach …) or a portion of fruit for dessert (a fresh fruit salad, a fruit puree…).