Photo: AI-generated illustration of the dish.
You'll need
- 400g smoked haddock fillets
- 300g basmati rice
- 100g frozen peas
- 2 eggs
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 tsp mild curry powder
- A handful fresh parsley, chopped
Weekend breakfast ideas UK
Gently spiced rice, flaky smoked fish and boiled eggs. Serves 4, about 35 minutes.
Photo: AI-generated illustration of the dish.
Method
Put the haddock in a wide pan, cover with water and simmer gently for 8 minutes until it flakes. Lift out, flake into big pieces and remove any skin and bones.
Cook the rice in boiling water for 10 to 12 minutes, or as the packet says, adding the peas for the last 3 minutes, then drain.
Meanwhile boil the eggs for 8 minutes, cool them in cold water, peel and halve. Soften the onion in the oil for 5 minutes, adding the curry powder for the last minute.
Stir the rice into the onion, gently fold in the fish and heat until steaming. Top with the eggs and parsley.
If you have rice left over, cool it within an hour, keep it in the fridge and eat it within 1 day. Reheat it once only, until steaming hot. Other leftovers: fridge within 2 hours, eat within 2 days.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. How our recipes are made.
Contains: fish (haddock), egg.
Check the label on: curry powder (can contain mustard or celery).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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