- List Of Ingredients
- 4 organic eggs
- 1 tbsp extra virgin olive or rapeseed oil
- 1 onion, finely chopped
- Sea salt and freshly ground black pepper
- 3 cloves garlic, finely chopped
- 2 tsp turmeric
- 300g wholegrain basmati rice
- 250g undyed smoked haddock fillets, skinned
- 100g frozen or fresh peas (soak frozen peas in boiling water for 1 minute and drain)
- Handful of flat-leaf parsley, finely chopped
- Lemon wedges, to serve
- 4 tbsp plain Greek yoghurt, to serve/li>
- 491 calories
Put the eggs in a pan of boiling water for 5 minutes, remove and immerse in cold water. Put to one side to cool. Heat the oil in a large frying pan, add the onion, season well with the sea salt and freshly ground black pepper. Cook for a couple of minutes, then stir in the garlic and turmeric and cook for a few seconds more.
Now tip in the rice and stir really well so it absorbs all the flavours. Pour in 900ml of water, turn the heat up a little and bring to the boil, then put the lid on and simmer for about 30 minutes or until the rice is tender and has absorbed all the water.
While the rice is cooking, put the fish into another large frying pan, cover with water and simmer gently with the lid on for about 5 minutes or until the fish is opaque and almost cooked through. Remove with a fish slice, drain and flake into chunky pieces, then carefully stir it into the rice along with the peas. Taste, and season some more if needed.
Transfer to serving plates, sprinkle with the parsley and garnish with the lemon wedges. Serve with a tablespoon of yoghurt on the side of each plate.