This curried rice and flaked fish breakfast dish originated among British colonials in India. It was brought over to the UK in Victorian times and was soon adopted as a firm favourite
Put the haddock in a deep frying pan so it fits snugly. Cover with the fish stock and bring gently to a simmer. Poach for 5min. Lift out the haddock with a slotted spoon and put on to a plate. Discard bones, remove skin and break into large flakes. Set aside. Strain poaching liquor into a measuring jug up to 600ml (1 pint). Set aside for later and discard any remaining stock.
Step 2
Bring a pan of water to the boil for the eggs. Melt the butter in a large pan and cook the onion on a low heat for 10min. Stir in the spices and cook for 1min. Add the rice, and stir to coat with the butter. Pour over the reserved fish stock and bring to the boil. Cover, turn the heat to its lowest setting and cook the rice according to the timings on the pack.
Step 3
Meanwhile, cook the eggs for 7min in a pan of boiling water, then peel. Chop three eggs and quarter the remaining. When the rice is tender, gently stir through the haddock and chopped egg. Spoon on to plates and garnish with remaining egg and coriander.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
