1. 1

   Step 1

   Place 6 eggs in a saucepan of boiling water and boil for 7 minutes.

   Timer 7 min
2. 2

   Step 2

   Drain the eggs, cool them in cold water, peel, and set aside.

3. 3

   Step 3

   Place 300g un-dyed smoked haddock in a pan, cover with 400ml milk and 2 bay leaves.

4. 4

   Step 4

   Bring to a simmer and cook the fish for 5 minutes until just opaque.

   Timer 5 min
5. 5

   Step 5

   Remove the fish, flake the flesh into chunks, discarding skin and bones. Reserve the milk.

6. 6

   Step 6

   Heat 3 tbsp vegetable oil in a large pan and soften 1 chopped large onion.

7. 7

   Step 7

   Stir in 1 tsp ground coriander, 1 tsp turmeric, and 2 tsp curry powder.

8. 8

   Step 8

   Add 200g long grain rice to the pan and stir to coat in the spices.

9. 9

   Step 9

   Pour in the reserved milk and enough water to reach double the volume of the rice.

10. 10

    Step 10

    Cover and simmer the rice for 15 minutes until tender and liquid is absorbed.

    Timer 15 min
11. 11

    Step 11

    Gently fold the flaked smoked haddock into the cooked rice.

12. 12

    Step 12

    Quarter the peeled eggs and arrange them on top of the rice mixture.

13. 13

    Step 13

    Garnish with a small handful of fresh coriander and parsley before serving.

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