Ingredients

• 2 smoked haddock
• 1 onion, finely chopped
•   butter
• 9 ozs basmati rice
• 1 tablespoon tomato paste
• 1 pint fish water
• 5 ozs frozen peas
• 1 hard boiled egg, chopped
•   parsley
• a little butter
• a few raisins
•   flaked almonds
•   salt, to taste

Method

1. Cook 2 fillets of smoked haddock for 3–4 minutes, then flake. Discard skin. Reserve the cooking water.
2. Fry finely chopped onion in butter until soft.
3. Add 9 oz basmati rice to the onion in the pan and 1 tablespoon of tomato paste. Mix thoroughly.
4. Stir in exactly 1 pint of fish water. Put the lid on the pan and cook slowly for 9 minutes. All liquid will have been absorbed.
5. Add the flaked smoked haddock and 5 oz frozen peas. Reheat for 2–3 minutes.
6. Add 1 chopped hard boiled egg, parsley, a little butter, a few raisins and flaked almonds. Taste and add enough salt.
7. Leave standing with lid on pan for 2 minutes. Then serve with lime juice and mango chutney.

Notes