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Spiced haddock pilaf
Serves 4 Starters and mains
Ingredients
- 300g basmati rice
- 3tbsp vegetable oil
- 265g onions, finely chopped
- 2 green chillies, deseeded and finely chopped
- 2cm piece ginger, scraped and grated
- 3 garlic cloves, grated
- 3 cardamom pods, slightly crushed to open
- 1tsp cumin seeds, ground
- 1tsp turmeric
- 1tsp medium curry powder
- 75g golden sultanas
- 1 small cinnamon stick
- 1tsp sea salt flakes
- 1tsp freshly ground black pepper
- 600ml fish or vegetable stock
- 4 eggs
- 500g haddock fillet, skinned and cut into 2cm pieces
- 6tbsp chopped coriander
- leaves, plus a few whole leaves to garnish
- 4tbsp flaked almonds, toasted plain yoghurt, to serve
- brinjal pickle, to serve
Method
Tip the rice into a sieve and submerge in a bowl of cold water. Soak for 15 minutes. Rinse, then drain in the sieve on kitchen paper until ready to use.
Heat the oil in a pan over a medium heat and fry the onions until soft and pale golden. Add the chillies and cook for 2 minutes. Add the ginger, garlic, cardamom, cumin seeds, turmeric and curry powder. Stir well, then fold in the rice and sultanas. Add the salt and pepper, cinnamon stick and stock. Bring to a gentle simmer, stir, cover with a tight-fitting lid, turn the heat right down and cook for 10 minutes, or until cooked.
Meanwhile, put the eggs into cold water and bring to the boil. As soon as they boil, set the timer for 7 minutes, then plunge them into cold water. As soon as they are cool enough to handle, peel and set aside.
When the rice is almost ready,
fold in the fish pieces and cook
for 7 minutes. Carefully fold in the
chopped coriander and 2tbsp
of the almonds. Lay the eggs on
top, cover and give them a few
minutes to heat through. Scatter
over the rest of the almonds
and the whole coriander leaves,
cut the eggs in half and serve
immediately with plain yoghurt and
brinjal pickle spooned over.
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