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A classic Anglo-Indian dish from the days of the Raj. Perfect for brunch or a quick, light supper. Traditionally, it would be made with basmati rice but I find it can be a little dry. Use risotto rice instead for a richer, creamier version.
Depending on the thickness of the haddock fillet, you may need to return the pan to the heat to get the liquid hot again. Once hot, remove from the heat, cover and continue to poach until fish flakes easily with a fork.