A filling and delicious brunch or an easy dinner. Often thought to be a particularly British breakfast, the origins of this dish of spicy rice, soft flaked fish, boiled eggs and Rhodes Quality Process Peas actually has its roots in India.

Ingredients

• 30 ml (2 T) sunflower oil
• 1 large onion, finely chopped
• 5 ml (1 t) ground coriander
• 5 ml (1 t) ground turmeric
• 10 ml (2 t) curry powder
• salt and coarsely ground black pepper
• 300 g long grain rice
• 500 ml (2 C) water
• 1 x 400 g can Rhodes Quality Processed Peas, drained and rinsed
• 300 g smoked haddock fillet, skin on
• 2 bay leaves
• 250 ml (1 C) milk
• handful flat-leaf parsley, chopped
• handful coriander leaves, chopped
• 4 eggs, hard boiled and peeled and quartered

Method

1. Heat the oil in a large saucepan which has a fitted lid.
2. Add the onion and fry for 5 minutes until softened but not browned.
3. Add the spices, season with salt, and fry for 2 minutes.
4. Add the rice and stir well.
5. Add the water and bring to the boil.
6. Reduce the heat, cover the saucepan with the lid and simmer for 10 minutes.
7. Take the saucepan off the heat and leave to stand, covered, for another 15 minutes.
8. The rice will be perfectly cooked if you do not lift the lid before time is up.
9. Stir in the Rhodes Quality Garden Peas and heat through.
10. Place the haddock and bay leaves into a shallow saucepan pour the milk over the fish.
11. Poach the haddock for 10 minutes or until the flesh flakes.
12. Remove the haddock from the milk and peel away the skin before using two forks to flake the flesh into pieces.
13. Gently stir the haddock, parsley, coriander and rice together in the pan.
14. Place the eggs on the top of the rice and serve hot.