“This is such a lovely aromatic dish and so easy to prepare. You can serve it any time of the day. The carlin peas with perks contain a delicious blend of sweet potato, carrot, onion, ginger and garam masala. Serve with a baby spinach and red onion salad.”
SERVES: 2/3 PREP TIME: 10 MINS COOKING TIME: 35 MINS
1 pot of carlin peas with perks
250g smoked haddock
170g basmati rice
1 tblsp oil
1 onion, chopped
2 tsp curry paste (I used Patak’s Rogan Josh Spice Paste)
3 eggs, hard-boiled, peeled and quartered
- Place the smoked haddock in a pan with the water. Bring to the boil, cover and simmer gently for 8 minutes. Drain off the water into a jug. Transfer haddock to a dish and cover.
- Using the same pan, heat the oil and add chopped onion and a pinch of salt. Next add the curry paste and cook gently for 5 mins.
- Rinse the rice and add to the pan with the haddock cooking water. Bring up to simmering point, cover with a lid and cook gently for 15 minutes or until the rice is cooked.
- Remove skin from the fish and flake it. When rice is ready add the pot of carlin peas with perks. Heat through for 5 minutes then add the flaked fish. Garnish with the quartered eggs.