2 heaped tsp garam masala
320g basmati rice
1 bay leaf
1 lemon, zest only
2 mild green chillies, seeded, chopped
1 small piece fresh root ginger, peeled, finely grated
salt and freshly ground black pepper
500ml chicken stock
700g un-dyed smoked haddock fillet, boned, skin on, cut into 8 equal portions
2 free-range eggs, hard-boiled, chopped
2 spring onions, trimmed, finely sliced
1 tbsp chopped fresh coriander
lemon juice, to serve
Preheat the oven to 180C
Melt the butter in a large, heavy-based lidded casserole dish.
Add the garam masala and allow to sizzle gently for a moment or two. Tip in the rice and stir around until the grains are well coated with the spicy butter.
Add the bay leaf, lemon zest, green chilli, ginger and a touch of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top, gently submerging it under the surface. Put on the lid and cook in the oven for 15-20 minutes.
Remove from the oven, then leave to stand for 5 minutes without removing the lid to allow the rice to finish cooking.
Take off the lid, with a fish slice move the fish to a chopping board and remove the skin.
Return the skinned fish to the pan, add the chopped egg, onions and coriander and, using two forks, gently mix the rice, while also breaking the fish into flakes and mixing everything else in as you go. Remove the bay leaf.
Squeeze over a little lemon juice and serve