Ingredients: 350g thick smoked haddock, 1 small onion, 110 ml (or 4 fl. oz.) uncooked basmati rice, 50g butter, 1 tsp curry power, 2 hard-boiled eggs (roughly chopped), 2 tbsp. fresh chopped parsley, 1 tbsp. lemon juice, salt (to taste) & milled black pepper.
Traditionally served as a Victorian breakfast dish. Great for lunch or a late supper dish. Serves two.