- Undyed smoked haddock450 Grams(you can substitute this with any / a mixture of different fish, I just really like the smokey taste)
- Coconut oil1 Tablespoons
- Red onion1
- Turmeric2 Teaspoons
- Curry powder2 Teaspoons
- White rice250 Grams
- Water600 Milliliters(you could use good quality bone broth or stock if you have it)
- Kale, finely choppedLarge handful
- SpinachLarge handful
- PeasLarge handful
- Hard boiled eggs, quartered2
1. Make a tin foil parcel with the fish and put it into the oven, gas mark 5 for 20 minutes, or until cooked (opaque and firm to the touch). Remove once cooked and set aside.
2. Heat the oil and the onions in a pan for 5 minutes or so until soft. Add the spices and cook out for a further 30 seconds.
3. Add the rice and coat in the oniony spiced oil before adding the water. Bring to the boil and then turn down to a simmer. Pop the lid on and leave for 15 minutes or so, or until the rice is al dente. Keep an eye on it, stir a few times and add more water if necessary. It will stick to the bottom a bit, but shouldn’t burn.
4. When the rice is al dente and almost cooked through add the peas, kale and spinach and pop the lid back on to wilt the vegetables and then stir through.
5. When cooked through take off the heat and serve, flaking the fish through and topping with the quartered eggs.