500 g smoked haddock fillet without skin and fish bones
250 g basmati rice
4 good organic farm eggs
1 onion chopped finely
2 cloves garlic chopped finely
1 fresh red chilli chopped (with or without seeds)
1 bunch fresh coriander chopped finely
4 bay leaves
1 tbsp. red curry paste
3 tbsp. Olive oil and a knob of butter
Lęsų salt and freshly ground black pepper put on the table.
Yogurt for serving
I am an angler in Scandinavia
Recipe No. 61
Procedure without liability: Can be eaten as breakfast, lunch or dinner but is particularly good for the "next day". So a cure for hangovers.
Put a large pot of lightly salted water and bring to a boil with 2 bay leaves. Wash out the rice well and put them into the boiling water along with 4 eggs and juice from half a lemon. Once the rice is cooked (check package approx. 10 minutes) drain the water into a sieve and set aside. The eggs are peeled and cut into quarters and set aside.
Place the pot over again with lightly salted water and bring to a boil with 2 bay leaves and the juice from half a lemon. Getting smoked haddock fillets in the pan and turn off heat. After 3 to 4 minutes the fish is cooked so it separates into flakes. The fish are separated into large flakes and set aside.
Place a large frying pan over low heat and add a little olive oil and a knob of butter. Sauté onion, garlic, chili pepper and red curry paste in approx. 5 minutes. It must not browned, the onions should only become clear. Add the rice to the pan and mix carefully. Sprinkle with coriander and mix again. Eggs and fish flakes mixed now cautious in the dish and given a sprinkle coriander on top. Put the frying pan on light heat for 5 minutes to get it nice and hot. It gives the dish lots of flavor.
Serving: Yogurt can be served to. Is particularly good if you do the dish "HOT". (Chili with seeds)
Garnish: Use fresh coarse chopped coriander leaves for garnish.
Drinks: A cold porter with a drop of whiskey in the bottom doing well.
Hint: If smoked haddock not available, try using smoked lumpfish. Lumpfish must not boil, but just peel the meat out and cut into large flakes. Otherwise you'll have to smoke your fish.