Anglo-Indian fish and rice dish, traditionally eaten for breakfast
Place the haddock fillets in a saucepan and cover with the water. Bring to the boil, put on a lid and simmer for about 8 minutes. Drain off and reserve the cooking liquid. Wrap the haddock in foil to keep warm.
Using the same saucepan, melt the butter and soften the onion for about 5 minutes. Stir in the curry powder, cook for about 30 seconds, stir in the rice and add the cooking water. Stir once. When it comes up to simmering point, cover and cook gently for 10 minutes or until the grains are tender.
Whilst the rice is cooking, remove the skin and flake the fish. When the rice is ready, remove it from the heat and stir in the flaked fish and chopped parsley. Cover the pan with a tea towel and leave for 5 minutes whilst poaching the eggs so that they are just cooked.
Season the rice to taste, serve on warm plates and top each portion with a poached egg. Serve with soy sauce.
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 388 | ||
Calories from Fat: 106 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 31.8mg | 10 % | |
Sodium 210.9mg | 7 % | |
Potassium 703.8mg | 19 % | |
Total Carbohydrate 60.1g | 18 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 57.5g | ||
Protein 10.8g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 388
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