Place the haddock in a pan over a gentle heat with the chilli flakes and milk. Simmer for 4 minutes then remove from the heat and leave to infuse for 10 minutes. Flake the fish and set aside.
Heat the oil in a frying pan and cook the onions for 5 minutes. Stir through the rice and spices. Pour the milk and stock over the rice, stir, bring to the boil, cover and simmer for 10 minutes.
Stir the fish through the rice with the peas, coriander and eggs. Continue to heat for 3 minutes. Serve with lime wedges.
- 500g (1lb 2oz) undyed smoked haddock
- ½tsp dried chilli flakes
- 400ml (14fl oz) semi-skimmed milk
- 2tbsp vegetable oil
- 2 medium onions, chopped
- 300g (10oz) basmati rice
- 1tbsp curry powder
- 3 cardamom pods, split
- ½tsp turmeric
- 1 cinnamon stick
- 250ml (9fl oz) vegetable stock
- 175g (6oz) frozen peas
- handful coriander leaves
- 3 free-range eggs, hard-boiled and quartered
- lime wedges, to serve
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