A classic Anglo-Indian dish from the days of the Raj. Perfect for brunch or a quick, light supper. Traditionally, it would be made with basmati rice but I find it can be a little dry. Use risotto rice instead for a richer, creamier version.
- 400g arborio rice
- 500g smoked haddock
- 8 raw king prawns
- 2 small onions, chopped
- 3 chopped garlic cloves
- thumb sized piece of ginger, finely chopped
- 250ml whole milk
- 50g butter
- 2 heaped tsps
medium curry powder
- 1 tbsp thai fish sauce
- Chopped parsley
- 4 hard boiled eggs (Delia tip: bring cold water with eggs in to the boil, turn off heat and allow to cool naturally – perfect every time)
Poach the haddock in the milk and enough water to cover. Add a couple of bay leaves, some peppercorns and any stock veg you have around. Bring to boiling point, remove from heat and allow to cool, remove skin and bones and flake onto a plate and leave to one side. Strain the cooking liquor and reserve.
Melt the butter with a splash of oil and slowly sweat the onion for 10 minutes before adding the garlic and ginger. Continue to cook for a further 5 minutes before adding the curry powder and rice. Slowly add the reserved cooking liquor bit by bit, stirring as you go. Wait until the rice has absorbed all of the liquid before adding more. Continue until the rice is nicely cooked and the risotto has a nice creamy consistency (use additional water if the stock liquid is not enough). Season with the fish sauce and black pepper.
Add the raw prawns and the flaked smoked haddock to the pain, fold in, cover and allow to rest off the heat for 10 minutes. The fish should be reheated and prawns cooked in the residual heat. Garnish with chopped eggs, fresh parsley and a wedge of lemon.