300g undyed smoked haddock fillet, skin on
2 bay leaves
300ml rice milk
handful chopped parsley
handful chopped coriander
For the rice
2 tbsp vegetable oil
1 tsp chives
1 tsp ground coriander
1 tsp ground turmeric
2 tsp curry powder
300g easy-cook long grain rice, rinsed under running water
For the rice, heat the oil in a large, lidded pan. Add the spices, season with salt, then to gently fry for a minute or so.
Add the rice and stir in well. Add 600ml water, stir, then bring to the boil. Reduce to a simmer, then cover for 10 mins. Take off the heat and leave to stand, covered, for 10-15 mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
Meanwhile, put the haddock and bay leaves in a frying pan, cover with the rice milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel away the skin, then flake the flesh into thumbsize pieces.
Place the eggs in a pan, cover with water, bring to the boil, then reduce to a simmer. Leave for 4½-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the fish, eggs, parsley,chives, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs.