Have a go at this week’s Magpie Cafe recipe, courtesy of chef Paul Gildroy.
2 x smoked haddock fillets (150g each)
1 small onion (finely chopped)
200g Basmati rice
100ml double cream
1 teaspoon curry paste
1 knob of butter
1 tablespoon oil
Cook the smoked haddock by poaching them in water for 3-4 minutes, remove them from the pan and set aside.
Once cooled enough to handle, pick and flake the haddock fillets removing any skin and bones, set to one side.
For the rice, heat the oil and add the onion, sauté for a minute and add the curry paste cook for a further minute.
Add the rice and stir in the milk and cream, bring to the boil and reduce to a very gentle simmer.
Place a lid onto the pan and cook for around 10-12 minutes or until the liquid has been absorbed and the rice is cooked.
Add a little water if the rice becomes too dry.
Bring some water to the boil and carefully lower in the eggs, boil for 3 minutes.
Remove the eggs from the pan and place into cold water for a minute to cool enough to handle.
Remove the shell from the eggs and cut the eggs into 8 and stir through the rice with the butter, coriander, pepper and smoked haddock. Check the seasoning and serve immediately with wedges of lemon.