NUTRITION

SERVINGS

INGREDIENTS

5 oz smoked haddock

2 large eggs

0.5 cup cooked basmati rice

1 tsp ghee

0.25 medium yellow onion

1 clove garlic

0.5 tsp curry powder

0.25 tsp turmeric

0.25 cup frozen peas

1 tbsp fresh parsley

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, gently lower the eggs in, and simmer for 6.5 minutes for a jammy yolk; transfer immediately to an ice bath, peel, and halve.

• 2

  Place the smoked haddock in a shallow pan with enough water to cover, simmer for 5 minutes until opaque, then drain and flake into large chunks.

• 3

  In a large skillet, melt the ghee over medium heat and sauté the finely diced onion and minced garlic until translucent and fragrant.

• 4

  Stir in the curry powder and turmeric, toasting the spices for 30 seconds before adding the cooked rice and frozen peas.

• 5

  Toss the rice mixture until heated through and the peas are bright green, then gently fold in the flaked haddock to avoid breaking it too much.

• 6

  Season with sea salt and black pepper, then serve topped with the jammy egg halves and a sprinkle of fresh parsley.