Friday night time after per week at work and also you simply desire a fast, simple but flavoursome night meal …….
400g smoked haddock fillets
1 tbsp olive oil
1 onion, finely chopped
2cm piece ginger, peeled and grated
1 garlic clove, crushed
½ tsp floor coriander
½ tsp floor turmeric
1 tbsp medium curry powder
250g lengthy grain rice
100g peas, frozen
three spring onions sliced
Handful of sugarsnaps, sliced
1 vegetable inventory pot, made as much as 350ml
2 tsps dried parsley
Place the milk and 100ml of water into a large saucepan on a low warmth. Add the fish, and simmer for five minutes till simply cooked via, add the peas for additional 2 minutes.
Take away the pan from the warmth and put aside.
Warmth the olive oil in a shallow casserole dish over a medium warmth. Add the onion, ginger, garlic, coriander, turmeric and curry powder and cook dinner for five minutes, stirring continuously, till the onion begins to melt.
Add the rice and stir to coat within the spices. Add the inventory and produce to the boil. Cowl with a lid, cut back the warmth to low and simmer gently for 12 minutes.
In the meantime, convey a small saucepan of water to the boil. Add the eggs and simmer for five minutes.
Drain the eggs and rinse below chilly water. Peel, then half and put aside.
Take away the haddock from the milk, reserving the poaching liquid and flake the flesh.
After the rice has had 12 minutes, take away the lid and add the reserved poaching liquid with the peas, together with the spring onions and sugarsnaps.
Change the lid and cook dinner for one more 5-6 minutes till the rice is tender.
Take away from the warmth and stir via the haddock and a lot of the parsley.
Sprinkle over the remaining parsley to serve with the eggs
I included naan bread on the aspect