This wonderful spiced rice and egg dish from colonial India makes for a rather different breakfast. Keep an eye out for undyed smoked haddock - many fishmongers and supermarkets now stock it and the flavour is far superior.


  • 1 tblsp butter, plus a little extra
  • 1 onion, peeled and finely chopped
  • 250g basmati rice, washed and drained
  • 1 tblsp garam masala
  • 1 heaped tsp turmeric
  • 600ml chicken stock
  • Sea salt and ground black pepper
  • 2 small smoked haddock fillets, skinned
  • Small handful of flat-leaf parsley, chopped
  • 3 soft-boiled eggs, shelled and halved
  • Lemon wedges, to serve


  • Melt the butter in a high-sided saucepan over a medium heat until it is foaming and golden.
  • Add the onion, reduce the heat and sweat gently for about 8 minutes until it has softened.
  • Add the rice, garam masala and turmeric and cook gently, tossing until completely coated in the onion and butter for 2 minutes.
  • Add the stock and stir through. Cover with a lid and allow to cook gently for 15 minutes until all the liquid has been absorbed.
  • About 5 minutes before the rice is cooked, stir in sea salt and ground black pepper as necessary and lay the haddock fillets over the top, dotting them with a little extra butter.
  • Continue cooking with the lid on until the rice is tender, then gently fork the fish through the rice.
  • Serve generous portions on warmed plates topped with parsley, soft boiled eggs and wedges of lemon.

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