Serves 4-6
25 Minutes

Another cherished British legacy dish.

Originating in colonial India, this dish came to fruition from Ayurvedic khichari diet and is a winner from morning to night. Traditionally served as a brunch dish but also great as a dinner option, the curry flavour compliments the smoked fish and is truly not one to miss out on. Ready in 30 minutes, it's a great refresh to offer to friends and family alike and a great way to use our natural smoked fillets. 

We strongly suggest using our smoked fish to get big, chunk pieces of fish in the recipe and a natural, smoky flavour only our traditinal smoking methods can achieve. 


Cooking Instructions


  • 500g Smoked Haddock Fillets
  • 4 Large Eggs
  • 300g Basmati Rice Well Washed
  • 300ml Milk
  • 6 Cardamom Pods - Bruised
  • 4 tsp Curry Powder
  • 2 tsp Turmeric Powder
  • 1 Large Onion - Sliced
  • Freshly Squeezed juice of 1 lemon
  • Handful of Freshly Chopped Corriander
  • Handful of Freshly Chopped Parsley
  • Lemon Wedges to serve

Cooking Intructions

  • 1. Start by cooking your eggs. We like ours slightly runny so boil them for 6 minutes. When boiled, add to icy water to stop them from cooking more and make peeling easier.
  • 2. Cook your rice following the pack instructions or add a drop of oil to a sauce pan, with the rice over a medium heat. Add the water to the pan and 1tsp salt and cover with a lid until boiling. When boiling, turn the heat down slightly and continue to cook until the water has been absorbed. Fluff with a fork and place the lid back on to steam. This will give perfectly cooked, fluffy rice.
  • 3 . Add the milk to a large pan over a medium-high heat and add the haddock. You may need to cut this up to fit it into the pan. This is fine. Boil the fish until it is opaque and cooked through. Remove from the milk and allow to cool so you can break it into chunks. Remove any skin on the haddock. It will peel away easily when cooked.
  • 4. Add a drop of olive oil and a knob of butter to a heavy-duty saucepan over a medium heat. Add the onion to the pan and cook until softened stirring occasionally to avoid the onions from catching. This will take around 10 minutes.
  • 5. Now is a good time to peel your eggs and cut them into quarters.
  • 6. Add the spices to the pan and stir through the onions. Fry for 1 minute until fragrant and add the rice into the pan, mixing well.
  • 7. When the rice is well mixed, fold the haddock chunks into the pan. Add the eggs to the mix and stir well. We like to keep a few for serving if you would like.
  • 8. Add the lemon juice and chopped herbs and fold again until well combined. Serve immediately with an extra sprinkle of coriander and a slice of lemon.
  • 9. For an extra flavour boost, we like to add fried shallots. You can buy these in store or try doing them yourself. The method is in our Halibut Thai Green Curry Recipe.

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