Ingredients

Step by step

1. For the crispy shallots, put the sliced shallot in a saucepan and pour over the vegetable oil until just covered. Set over a medium heat. Once the oil begins to fizz around the shallots, stir regularly and cook until dark golden brown. Remove the shallots with a slotted spoon and drain on kitchen paper.

2. Preheat the oven to 190°C, fan 170°C, gas 5. Melt 30g of the butter in a small saucepan over a medium heat. As soon as it has just about melted, remove from the heat and stir in 1 tablespoon of curry powder. Set aside.

3. Place a large sheet of baking paper (about 40cm x 40cm) on a lipped baking tray. Pat the smoked haddock dry with kitchen paper. Arrange the lemon slices in a line in the middle of the paper and place the smoked haddock on top. Spoon over the curried butter. Bring the two long edges of the paper together above the fish to create a tent-like shape, then fold them together a few times until snug against the fish. Tuck the ends underneath to seal the parcel securely. Bake for 15 minutes until cooked through, then set aside. Meanwhile, rinse the rice until the water runs clear, then soak in a bowl of cold water for 10-15 minutes.

4. Place a large, lidded sauté pan over a medium-high heat and add the olive oil and remaining 20g butter. Once the butter has melted, add the mustard seeds and cumin seeds. When they begin to pop, add the curry leaves, onion and garlic. Cook for about 6-8 minutes, stirring occasionally, or until softened and slightly coloured. Add the remaining curry powder, the turmeric and a pinch of salt. Stir well and cook for a further 30 seconds.

5. Drain the soaked rice and add it to the pan. Stir to coat, then cover with 600ml of cold water and a lid. Bring to the boil, then reduce to a low heat and cook for 15 minutes, until the rice is cooked and the water has been absorbed.

6. Meanwhile, bring a small pan of water to the boil. Reduce the heat to a simmer, lower in the eggs and cook for 6 minutes. Transfer to a bowl of iced water with a slotted spoon. Return the pan of water to the boil, then blanch the peas for 3 minutes and drain.

7. Peel the eggs and cut into quarters. Open the fish parcel, discard the lemon slices, then break the haddock into large chunks, discarding the skin. Fluff up the rice, then gently mix through the fish and peas. Season to taste and top with the egg, crispy shallots and coriander. Serve with lemon wedges, if using.