A delicious recipe, light but filling.
150g White Fish Fillet
handful Parsley & Coriander (chopped)
1 tbsp Butter
1/2 tsp Ground Coriander & Ground Turmeric
1 tsp Curry Powder
150g easy-cook long grain rice
For the rice, heat the butter in a large lidded pan. Add the spices, season with salt, then continue to fry until the mix start to go fragrant, about 3mins.
Add the rice and stir in well. Add 300ml water and stir, then bring to the boil. Reduce to a simmer, then cover for 10mins. Take off the heat and leave to stand with lid on for 10-15mins more. The rice will be perfectly cooked if you do not lift the lid before the end of the cooking.
Meanwhile, put the fish in a frying pan, cover with the milk, then poach for 10 mins until the flesh flakes. Remove from the milk, peel off the skin, then flake the flesh into thumbsize pieces.
Place the eggs in a pan, cover with water and bring to the boil, then reduce to a simmer. Leave for 4-5 mins, plunge into cold water, then peel and cut the eggs into quarters. Gently mix the fish, eggs, parsley, coriander and rice together in the pan. Serve hot, sprinkled with a few extra herbs and peas.