1 cup boiled rice (basmati); 1 smoked haddock (or cod or mackerel); 1 cup milk; 1-2 tbsp cooking butter; butter; 1 onion; 4 boiled eggs; 1 tsp cumin; 1 tsp turmeric, 1 tsp mustard seeds; parsley; lemon juice; salt
Boil the eggs for 8 minutes and leave them to cool. If you haven’t any left over rice make some fresh by pouring boiling water over the rice (1 part rice to 2 parts water) and bring it to the boil. Simmer the rice for 5 minutes in a closed saucepan, remove it from the heat and stir with a stick. Close the lid and leave it to stand for 15-20 minutes. Meanwhile slice the smoked fish lengthways and place it flat in a frying pan. Pour over the milk and bring it to the boil. Add a bay leaf and simmer for 10-15 minutes. Take the fish out of the pan and remove any bones and skin. Flake the fish and set it aside. Peel the onion and slice it into semi-circles. Soften the onion and add the mustard, cumin, turmeric and fry for a minute before adding the boiled rice fish, and roughly chopped parsley. Stir well and reheat. Add the eggs chopped into quarters, butter, salt and a squeeze of lemon juice (optional). Stir and serve immediately.