By chef Tony Carr
This dish began life as a British breakfast in colonial India. It's a tasty little dish, with a nice balance of spicy and smoky flavours. Whenever we put it on the menu it is hugely popular!
For the rice:
400g basmati rice
1tsp cumin seeds
400g smoked haddock, skinned and pin boned
400g salmon fillet poached in warm water with onion, leeks, carrot and thyme
4 hard boiled eggs
Cook rice in boiling water with cumin seeds until soft. Drain off in a colander and let dry.
For the sauce:
1/2 tsp fennel seeds
1 tsp ground turmeric
1 tsp ground cumin
1 tsp of curry powder
500ml double cream
2 white onions peeled and sliced
4 garlic cloves peeled and chopped or grated
1 ltr of fish stock
1 tbsp of tomato puree
2 inch piece of ginger finely chopped or grated
1/2 a block of butter
Sauté onions, garlic, ginger in half a block of butter. After 5 minutes when softened, but not coloured, add spices and tomato purée. After 3-4 mins while stirring, add the fish stock. Bring to the boil and reduce by half. Then add the double cream, season with salt and pepper, liquidize and pass through a sieve.
To bring the dish together:
Warm the sauce in a saucepan with the chopped smoked haddock and bring to the boil. Add the boiled eggs cut into quarters, then the rice.
Finally, add the poached flaked salmon bring back to the boil and check for seasoning. Spoon into suitable bowls. We serve our dish with one of Kirsty's lovely fresh free–range eggs poached on the top.