½ onion, finely chopped
300g basmati rice
1 tsp madras curry powder
freshly grated nutmeg
110ml double cream
300g naturally smoked haddock, bones removed and flesh cut into chunks
sea salt and cracked black pepper
small bunch parsley, chopped
3 hard-boiled eggs, shelled and halved
good pinch cayenne and freshly ground nutmeg (optional)
1. Cook the onion gently in the butter for a few minutes, then add the rice.
2. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.
3. When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)
4. Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.