his is our take on a classic English breakfast/brunch dish, using amazing New Zealand smoked fish along with the more traditional curry-spiced rice and boiled eggs.
Melt butter in a large saucepan over a medium heat, add onion and cook gently for 5 mins or until softened but not browned. Stir in cardamom pods, turmeric, curry powder, cinnamon stick and bay leaves, cook for a further minute.
Add in rice and stir well to coat in the spiced butter. Pour in stock and stir to release any rice from the bottom of the pan, bring to a boil. Cover with a lid and reduce heat to low and leave to cook gently for 12 mins.
Meanwhile, bring a small saucepan filled with water to a boil over a high heat then add the eggs and hard-boil for 8 minutes. Drain eggs and refresh in cold water, then peel and coarsely chop.
Uncover rice and remove bay leaves, cinnamon stick and cardamom pods. Gently stir in flaked smoked fish and chopped eggs, cover and leave to stand for 2-3 mins off the heat or until fish has warmed through. Gently stir in 3⁄4 of the parsley, and season to taste.
Serve with remaining parsley scattered over and garnish with chilli rings and lemon wedges.
1 medium onion, finely chopped
3 cardamom pods, split open
1⁄4 tsp turmeric
2 teaspoons Farro mild curry powder
1 small cinnamon stick
2 fresh bay leaves
450g basmati rice
1 litre Foundation Foods chicken or fish stock
200g Ahia smoked hoki or blue moki, flaked, skin and bones discarded
3 tablespoons fresh Italian parsley leaves, roughly chopped
1 mild red chilli, sliced into rings
1 lemon, cut into wedges, to garnish