Use a meaty, smoked white fish for this recipe. I used smoked Pollock as although it's not quite as flavorsome, it's a much more sustainable white fish.
INGREDIENTS (serves 4)
400g fresh smoked Pollock fillets
1 white onion
4 free range eggs
300g basmati and wild rice
A handful of fresh coriander
A small bunch of cress (they come in perfect little pots if you aren't using homegrown)
Zest of a lemon
300ml homemade fish stock or 1 fish stock cube dissolved in boiling water
2 tsp ground turmeric
1 tsp ground coriander
2 tsp medium spiced curry powder
1/2 tsp ground cumin
A dollop of natural British yoghurt
A spoonful of mango chutney
1 tsp nigella seeds
Chop the onion into relatively small cubes and gently fry in a large saucepan on a gentle heat until soft. To the onions, add all the ground spices and continue to heat for a minute or so. Add the raw rice to the spices and stir so the rice becomes coated in a beautiful bright yellow colour. Add the stock and simmer gently until the rice soaks it all up. Season well with salt and pepper.
While the rice is bubbling away, boil the eggs whole for 7 minutes then run under cold water to stop them cooking anymore. Peel and halve the eggs ready to mix in. Keep topping up the rice with boiling water until it is cooked (tasting it as you go), and once it is almost there, but still has a bit of bite to it, chop the fish into medium sized chunks and add it to the rice. It'll only take 5 or so minutes to cook through so make sure you don't over do it.
Finally add the eggs to the rice and allow them to heat up a little, then top with fresh chopped coriander, cress, mango chutney and a good dollop of natural yoghurt. Sprinkle with nigella seeds.