Recipe Inspiration

Ingredients...

12g Essential Cuisine Fish Stock Mix

600ml Water

1g Fresh thyme

400g Smoked Finnan haddock, un-dyed, skin on

For the curry sauce

30g Street Food Chef South Indian Seasoning

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

320g Riso Gallo Saffron Base

2g Finely chopped chives

2 Medium sized eggs, soft boiled, peeled and halved

Method...

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.