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Serves 4


Famous Anglo-Indian fish and rice dish from the days of the Raj.

  • 8 oz. (200g) smoked haddock
  • 6 oz. (150g) long grain brown rice
  • 1 smalll onion, finely chopped
  • pinch of cayenne pepper
  • chopped parsley for garnish

    Cooking Instructions:
    1. Poach the haddock in enough water to cover it
    2. Drain and reserve the fluid
    3. Flake the fish removing the bones and the skin
    4. 'Dry-fry' the onion until soft, add the rice and cayenne pepper then stir for a few more seconds
    5. Mix in the cooking liquid from the fish and simmer untiol the rice is tender (about 30 minutes) aadding more water if nescessary
    6. Stir frequently until the rice is cooked then gently add the flaked haddock
    7. Turn onto a heated dish and serve garnished with the chopped parsley

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000