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Serves 6

Prep Time: 5 mins

Cooking Time: 30 mins



2 x Smoked Haddock Fillets (approx 560g)

350g basmati rice, rinsed

1 medium brown onion, diced

3 bay leaves

1 tsp ground coriander

1 tsp ground turmeric

2 tsp mild curry powder

1 cup of frozen peas

500ml water

400ml milk

2 boiled eggs, sliced

Handful of parsley, chopped



In a large saucepan, add a glug of olive oil and pop in your onions. Let them soften

over a medium heat for a few minutes then add the turmeric, ground coriander and

curry powder. Quickly rinse your rice in cold water then transfer to the pan, adding

500ml water and bring to the boil. Once boiling, cover the pan with the lid, reduce

the heat and let it simmer for 10 minutes. Once cooked, add the peas and leave

covered for a further 10 minutes and let the steam fluff up the rice.

As the rice rests, add your eggs to a pan of water and bring to the boil. Reduce the

heat so the water gently simmers and let the eggs boil for 5 minutes. Quickly

transfer them to a bowl of cold water then peel them. Place the eggs to one side.

In a deep pan, add your smoked haddock fillets, bay leaves and pour the milk over.

Bring it to a medium heat and gently poach the fillets until they flake. Once

cooked, remove the fillets with a fish slice and flake the meat into the rice. I

transferred some of the milk into the rice just to add a little bit of flavour to the


When you are ready to serve, slice your eggs and place them on top and garnish

with chopped parsley.

By Local Blogger Keith Grieg. 



Seafood Curry

Easy Fish Curry


1 tbsp vegetable oil

2 Large onion

1 garlic clove

1 red pepper

2-3 tbsp Madras Curry paste (Pataks is good)

2 tins of chopped tomatoes

200mls vegetable stock

4 Cod portions

Fresh coriander

Rice and Naan to serve



1) Heat oil in a deep pan or wok. Gently fry onion, garlic and pepper for about 5 - 8 minutes until soft. Add the curry paste and stir for about 1-2 mins then pour in the chopped tomatoes  and vegetable stock.

2) Bring to simmer for around 10 minutes then add the Fish. Cook for a further 5 minutes until the fish flaskes easily. Chop coriander and top to serve.

3) Serve immediately with rice and Naan!

Teriyaki Salmon


3 tbsp Honey

2 tbsp Soy sauce

1 tbsp Rice wine vinegar

1 inch piece of ginger

1 small garlic clove

2 salmon portions

Sesame seeds (optional)




1)Preheat oven to 180 degrees. Line a smal baking tray with parchment paper.

2)In a small pan, add the honey, soy sauce, rice vinegar, ginger, garlic and 2 tbsp of water and bring to the boil. Let the sauce boil until it reduces by half.

3) Lay the salmon portions on the prepared baking tray and spoon the sauce over the top. Bake the salmon for about 15 minutes or until flakes easily.

4) Serve with white Rice, sesame seeds and green vegetables. (optional)

teriyaki salmon.jpg
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