1g Fresh thyme
400g Smoked Finnan haddock, un-dyed, skin on
For the curry sauce
400g Coconut milk/cream
Cornflour paste to thicken
Salt and freshly ground pepper to taste
For the rice
20ml Clarified butter
50g Peeled and finely chopped onion
2g Finely chopped chives
2 Medium sized eggs, soft boiled, peeled and halved
1. Bring the Essential Cuisine Fish Stock Mix and water to a simmer in a suitable shallow pan with the thyme, place in the fish and barely simmer for 3-4 minutes. Remove the fish, cool, de-bone and flake.
2. Simmer the Street Food Chef South Indian Seasoning and coconut together in a thick bottomed pan for 5 minutes, thicken to coating consistency with the cornflour.
3. Heat the oil in a separate saucepan, gently fry the onion for a few minutes, stir in the Riso Gallo Saffron Base and sweat gently. Add the cooking liquor from the haddock, cover and cook for 12 minutes, or until the stock is absorbed, loosen with a fork.
4. Add the flaked haddock and chives, serve on warm plates with the curry sauce poured over garnished with the eggs.