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

Ingredients

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!

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