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.
500g smoked haddock fillets
250ml full fat milk
100ml to 200ml water, or as needed
2 bay leaves
1 tablespoon peppercorns
1 handful mixed stock vegetables (optional)
1 splash olive oil
2 small onions, diced
3 garlic cloves, diced
1 (4cm piece) root ginger, peeled and finely diced
2 heaped teaspoons medium curry powder
400g arborio rice
1 tablespoon Thai fish sauce
ground pepper, to taste
8 raw king prawns, shelled and deveined
4 hard boiled eggs , diced
chopped fresh parsley, to aste
1/2 lemon, cut into wedges
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In a deep, lidded frying pan over a medium heat, add the haddock and pour in enough milk and water to cover the fish. Add a couple of bay leaves, some peppercorns and any stock vegetables you have around. Bring to the boil then immediately cover and remove from the heat. Allow to poach until the fish flakes easily with a fork, about 20 to 30 minutes (cooking time will depend on the thickness of the fish, see tip).
Remove the fish from the frying pan using a slotted spoon, discard any skin and bones and flake onto a plate and leave to one side. Strain the poaching liquid still in the pan and reserve.
Meanwhile, in the same frying pan, melt the butter with a splash of oil and add the onion. Cook and stir for 10 minutes before adding the garlic and ginger. Continue to cook for a further 5 minutes before adding the curry powder and rice. Slowly add the reserved cooking liquid bit by bit, stirring as you go.
Wait until the rice has absorbed all of the liquid before adding more. Continue until the rice is nicely tender and the risotto has a nice creamy consistency (use additional water if the stock liquid is not enough). Stir in the Thai fish sauce and black pepper.
Gently fold in the raw prawns and the flaked smoked haddock to the pan, cover and allow to rest off the heat for 10 minutes. The fish should be reheated and prawns cooked in the residual heat. Garnish with chopped eggs, fresh parsley and a wedge of lemon. Serve immediately.
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.