This Anglo-Indian fusion was a feature on many breakfast sideboards as it was a great way to use up leftovers. It’s authentic when made with smoked haddock.
To modernise this dish, use fresh salmon instead of the haddock and omit the saffron. Add fresh peas together with the sweetcorn kernels.
- 50ml butter
- 20ml curry powder
- 150g basmati rice, rinsed well
- 100g sweetcorn kernels, drained
- 250ml hot chicken stock
- 2 saffron threads
- 1 bay leaf
- 300g smoked haddock, skinned
- 2 green chillies, seeded and finely chopped
- salt, to taste
- 3 eggs, lightly beaten
- 3 spring onions, thinly sliced
- 40ml fresh coriander, chopped
- 1 lemon, quartered
Preheat the oven to 180°C.
Melt 30ml of the butter in an ovenproof dish and add the curry powder. Cook over a medium heat, stirring for about a minute. Add the rice and sweetcorn, stirring gently to coat well.
Mix the stock and saffron and add to the rice mixture. Add the bay leaf and bring to a simmer. Gently add the haddock, and toss the rice over. Cover and bake in the oven for about 20 minutes.
Add the chillies and salt into the egg. Melt the remaining butter in a small frying-pan, pour in the egg mixture and let it set over a low heat. Flip it over and cook the other side. Turn out onto a chopping board and cut into ribbons.
Take the dish out of the oven and leave to rest covered for about 10 minutes.
Carefully separate the rice and flake the haddock. Add the omelette ribbons, spring onion and coriander. Serve while hot with the lemon quarters.
To drink: Black Oystercatcher Semillon 2005 – the cool coastal area of Elim will definitely work with the smoked haddock.