This is a traditional British breakfast from colonial India, but it makes for a terrific and very tasty lunch or dinner. Many thanks to my good friend Leslie for the recipe.
2 boiled eggs
1 and 1/2 lb fish (haddock)
2 bay leaves
1 cup basmati rice
4 oz butter
2 heaped tsp curry powder
fresh coriander (cilantro!)
You cook the haddock in a little water with the bay leaves, bring to boil and I usually switch off the heat but keep the lid on to let it cook – 10 mins depending on how thick the fish is. Drain water.
Cook the rice.
Melt butter, add onions – cook until softened – add garlic – cook some more. Add curry powder – cook a little. Add juice 1 lemon.
Add fish and rice. Warm through. Peel, chop and add egg, add cilantro before serving. Extra lemon cut into wedges for those who like to add more.