How to make it

  • Put the haddock in a frying pan with the bay leaves and bring to a simmer for 5 mins till fish is cooked. Drain, set aside to cool a little then remove skin and flake the fish.Save till needed.
  • Cook the rice in salted water for 10 minutes then drain and rinse with cold water. This can be done in advance and kept in fridge till needed. (Or could be left over rice from curry the day before if you have any.)
  • Melt the butter in a pan and add the onion and garlic and cook for 5 minutes till soft.
  • Add the curry paste or powder (to your taste, recipe is a guide) and cook for a couple more minutes.
  • Add the juice of 1 lemon. Shell and cut the boiled eggs into quarters . Add the fish and rice in to the onion pan and stir gently to warm through. Then stir in the eggs and coriander.
  • Serve warm with wedges of the second lemon.

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