400g |
smoked haddock, skinned |
300g |
long-grain rice |
4 |
medium or large eggs |
A splash |
sunflower oil |
50g |
unsalted butter |
2 |
shallots, peeled and finely chopped |
1 |
leek, well washed and finely sliced, (white part only) |
1 |
celery stick, de-stringed (with a peeler) and finely sliced |
1 |
garlic clove, peeled and finely chopped |
A pinch |
saffron strands |
1/2 teaspoon |
curry powder |
700ml |
see method for ingredients |
2 teaspoons |
chopped coriander leaves |
|
sea salt |
|
freshly ground black pepper |
1 |
lemon, cut into wedges, to serve |