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


  1. Melt the butter in a high-sided saucepan over a medium heat until it is foaming and golden.
  2. Add the onion, reduce the heat and sweat gently for about 8 minutes until it has softened.
  3. Add the rice, garam masala and turmeric and cook gently, tossing until completely coated in the onion and butter for 2 minutes.
  4. 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.
  5. 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.
  6. Continue cooking with the lid on until the rice is tender, then gently fork the fish through the rice.
  7. Serve generous portions on warmed plates topped with parsley, soft boiled eggs and wedges of lemon.


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