This recipe has travelled from Scotland to India and back again!
Curry spice mix
1 tablespoon of paprika
1/2 teaspoon ground cumin
1/2 teaspoon of mustard powder
1 teaspoons ground white pepper
1/2 tablespoon turmeric
1 teaspoon of black peppercorns
1 teaspoon of fennel seeds
1 teaspoon of coriander seeds
8 cardamom pods broken and seeds removed
In a small heavy based pot put in all your dry seeds and peppercorns in and toast until a strong aroma comes from the pot. (Do not let it change color/burn) Then add in all the ground spices and toast for a further minute or so, remove from the heat and place in a pestle and mortar and grind until a good powder is formed. Allow to cool and set aside
Fillet and debone 2 large haddocks then remove the skin. Prepare your cold smoker with appropriate wood chips, preferably from an old whisky or port cask. Place in your fish and smoke for a good 30 minutes or until the fish is well smoked.
With the bones from the haddocks place in a pot along with 1 litre of water 1 tablespoon of the spice mix ½ a cinnamon stick, 4 cardamom pods, 2 bay leaves , 8 coriander seeds, and the stalks from a bunch of fresh coriander. Bring to the boil and simmer for 30 minutes. Strain well through a fine sieve and set aside.
The rice base
2 red onions sliced
1 clove garlic crushed
50 g fresh ginger chopped
6 coriander seeds
4 cracked cardamom pods
½ red chilli chopped
50 g butter
1 heaped tablespoon of the curry spice mix
200 g basmati rice
350 ml fish stock
In an oven proof pot add in 3 tablespoons of oil then add your onions, chilli, ginger, garlic, and butter and cook until the onions start to take on some color and get soft. Add in the curry spice mix and fry again for a further 30 seconds it will look like it nearly burns but that’s good. Add in the rice and mix about until the rice is coated in the onion mix, add in everything else and using a wooden spoon scrape of the spices from the bottom of the pan. It’s important at this stage to check the color and seasoning of the rice, it may need more curry spice mix! Put an oven proof lid on or cover with tin foil adjust seasoning (salt and pepper) and place in an oven at 180c for around 25min or until the rice is cooked.
To dish up par boil 4 free range eggs for 6.5 minutes from boiling water. Cool, peel, and set aside.
In a large deep pan add in your rice then your large chunks of broken fish, eggs, and barely cover with more of the fish stock. Cook until the stock is nearly absorbed then add in 100g of salted butter and gently incorporate until a creamy sauce is achieved. Chop 2 sprigs of coriander & 2 sprigs of flat leaf parsley and slowly mix in. Split the rice into 4 bowls and break each of the eggs into each one.
Serve with a rocket, wild garlic, & sorrel salad, dressed simply with lemon and olive oil.