
Ingredients:
- Eggs
- Long grain rice
- Salt, pepper, mild curry powder
- Smoked haddock
- Spring onion, chopped
- Baby plum tomatoes, sliced
- Fresh parsley
Method:
- Boil up some eggs until they are hardboiled and allow to cool in some cold/icy water and peel them
- Put 50g dried long grain rice with about 1.5 ratio of water, some salt, black pepper and mild curry powder and put it on to boil
- Microwave some frozen smoked haddock or if using fresh cook in a pan
- Add spring onion, fresh parsley and baby plum tomatoes to the rice. Adding more water if the rice isn’t quite cooked to preference
- Serve with more fresh parsley and some quartered boiled eggs
Eating And Storage Tips:
I really enjoy this meal and find it incredibly quick and simple to throw together, especially when using cook from frozen fish.
This also holds up really well when put in the fridge to have it cold the following day making this even better for a summer dinner and leftovers or to make it up as part of a picky bits selection with friends over.
You can also add things like sweetcorn or peas in here and also consider doing things like getting undyed smoked haddock if you would prefer to forgo that.
If you are thinking about doing all of it to be eaten that day you could also very easily get away with a softer boiled egg (I used the opportunity of boiling these to do some extra for snacks!)