* 225 ml basmati rice
* 450 ml of the water that the fish was cooked in
* 700g smoked haddock, smoked basa or hoki fillets
* 110g butter
* 1 onion, chopped finely
* ½ to ¾ teaspoon harissa paste, curry powder or curry paste ( vindaloo paste gives a unique flavour for the hot-heads!)
* 4 hard boiled eggs, peeled and quartered
* 4 tablespoons chopped parsley
* Juice of 1 lime or lemon
* Sea salt and freshly ground black pepper
* 1 tablespoon chopped chives to garnish

===Method===
* Rinse the rice in a sieve for 1 minute under cold running water to remove the excess starch and leave in a colander to drain
* Put the fish fillets in a pan and cover with 570 ml cold water. You can leave the skins on as they will fall off later anyway
* Bring the fish to the boil and simmer for 8 minutes
* Reserve 450ml of the haddock water in a measuring jug
* Place the haddock in a covered bowl and keep warm
* Using the same pan, melt 55g of the butter and soften the onions for 6 minutes. Don't brown them
* Mix in the curry paste and cook for a few seconds, stirring well
* Stir in the rice and add the reserved haddock water
* Once it reaches a simmer, give it a quick stir to lift any rice that has stuck to the base of the pan, cover with a layer of tin foil and then put on the pan lid so you have a really good seal
* Simmer for 15 minutes then remove from the heat
* Remove the skin from the fish and flake it into the rice using a fork
* Add the hard boiled eggs, remaining butter, parsley, lemon juice and season with salt and black pepper
* Cover the pan with tin foil, replace the lid and gently heat for 5 minutes. Don't be tempted to stir it or lift the lid until then

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