Cape Haddock adds just the right smoky flavour to this dish, traditionally made from curried rice, smoked fish, boiled eggs, parsley, and lemon juice.
2 - 3 x I&J Haddock Medallions, poached in milk
2 Tbsp (30 ml) butter
100 ml chopped onion
1 cup (250 ml) Basmati rice, washed and drained
1 Tbsp (15 ml) garam masala
7.5 ml turmeric powder
600 ml chicken stock
1 tsp (5 ml) chopped fresh parsley
1 tsp (5 ml) lemon juice
3 large soft-boiled eggs, shelled and halved
Heat the butter in a pan.
Sauté the onion. Add the rice, garam masala and turmeric and stir through to combine.
Add the stock and cover with a lid. Simmer for 15 minutes or until the rice is cooked.
Season with salt, pepper and lemon juice. Stir through the parsley.
Stir through the cooked I&J Haddock Medallions, allowing them to break slightly.
Serve topped with the boiled eggs and with lemon wedges on the side.