3 smoked haddock fillets
1 medium onion
4 heaped tablespoons good quality rice
A teaspoon curry powder
2 tablespoons sultanas or currants
Seasonings
Parsley, water, a lemon and chutney
2 tablespoons olive oil
2 hard-boiled eggs
First pour boiling water over the haddock fillets. Leave them two or three minutes, drain them, peel off the skin and divide the fish into manageable pieces. Heat the oil in a heavy 10’’ frying pan or sauté pan. In this fry the sliced onion until pale yellow. Stir in the curry powder. Add the rice (don’t wash it). Stir all round together. Add the washed sultanas or currants. Pour in 1 pint of water. Cook steadily, not at a gallop, and uncovered for 10 minutes. Put in the haddock. Continue cooking until the liquid is all absorbed and the rice tender - approximately 10 minutes. Stir occasionally with fork, taste for seasoning and turn on to a hot serving dish when ready. Strew chopped eggs and parsley on top, and add a lump of butter. Surround with quartered lemons and serve with mango chutney.
Spices, Salt and Aromatics in the English Kitchen