Just a few ingredients are needed to make this simple rice dish but it’s full of flavour! It’s ideal for a quick and easy supper or filling weekend brunch served with crusty bread or warmed mini naan breads, if liked.
Serves 4. Ready in 45 minutes.
Pot Roast Legs
- 350g smoked haddock fillet
- 4 large eggs
- 1 tbsp sunflower oil
- 1 small onion, peeled and finely chopped
- 1 garlic clove, peeled and crushed
- ½ tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp mild curry powder
- 300g easy-cook basmati rice
- 3tbsp fresh chopped coriander
Place the haddock in a large pan, cover with plenty of cold water and bring to the boil. Reduce the heat to a simmer and cook for 5-6 minutes until the fish just flakes. Boil the eggs in a small pan of water for 7-8 minutes.
Remove the fish with a slotted spoon and flake the flesh discarding any skin and bones. Strain the cooking liquid into a jug – you’ll need about 600ml so top up with water if needed. Run the boiled eggs under cold water until cool enough to handle. Remove the shells and cut into wedges. Set aside.
Heat the oil in a large deep frying pan and fry the onion and garlic over a medium heat for 5-6 minutes until softened. Stir in the spices and cook for 1 minute then add the basmati rice and cook, stirring, for 1 minute. Gradually pour in the reserved stock and bring to the boil.
Reduce the heat and simmer for about 15 minutes or until the rice is tender and most of the liquid has been absorbed, stirring occasionally. Gently stir in the flaked haddock, eggs and coriander and heat through for 1 minute. Season to taste with salt and freshly ground black pepper. Serve immediately.
Tip: Add a large handful of baby spinach leaves or some lightly fried mushrooms just before the end of cooking to make this dish even more substantial.