Want to enjoy this Indian style breakfast but without all the salt? Try using unsmoked haddock in our delicious recipe.


400g haddock, skin removed
1 tablespoon lemon juice
1 clove garlic, crushed
3 eggs
1/2 red chilli, finely sliced (optional)
1/2 teaspoon turmeric
1/2 teaspoon garam masala
Ground black pepper
2 tablespoons olive oil
275g basmati rice
fresh parsley, chopped







Serves 4

1. Preheat the oven to 150°C fan assisted/ 300°F/ gas mark 2.

2. Place the haddock pieces on a sheet of foil and marinade with the garlic and lemon juice. Crack some black pepper and set aside for a few minutes.

3. Wrap the fish in the foil and place in the oven for 20 minutes or until cooked through. Leave to cool and then break into large flakes.

4 . Boil the eggs for 10 minutes until hard boiled. Then chop into 1-2cm pieces.

5. Use 1 part rice to 2 parts cold water. Place on a medium heat and leave to boil, then reduce the heat down to a simmer, place the lid on the pan and leave until all the water has evaporated, around 10 minutes or so.

6. Heat the olive oil in a pan and lightly stri fry the chilli for 30 seconds. Add the turmeric and stir continuously for 1-2 minutes. Then add the cooked rice and stir until its fully coated with the yellow turmeric colour. 

7. Stir in the haddock, eggs, garam masala and parsley. Bon apetit!



Go back


Photography by Will Heap