Instructions
1
For the rice, bring to temperature the fat in a large, lidded skillet, mix in the shallot, then gently skillet-fry for 5 mins until softened but not coloured.
2
mix in the spices, masala condiment with seasoning, then continue to skillet-fry until the combine start to go brown and fragrant; about 3 mins.
3
mix in the rice and agitate in well.
4
mix in 600ml liquid, agitate, then bring to the heat to boiling point.
5
Reduce to a bubble gently, then put a lid on for 10 mins.
6
Take off the bring to temperature and leave to stand, covered, for 10-15 mins more.
7
The rice will be perfectly cooked if you do not lift the lid before the end of the making.
8
Meanwhile, put the haddock and bay leaves in a frying skillet, put a lid on with the whole milk, then poach for 10 mins until the flesh flakes.
9
Remove from the whole milk, skin away the skin, then flake the flesh into thumbsize pieces.
10
Place the eggs in a skillet, put a lid on with liquid, bring to the heat to boiling point, then reduce to a bubble gently.
11
Leave for 4½-5 mins, plunge into cold liquid, then skin and cut the eggs into quarters.
12
Gently combine the fish, eggs, parsley, coriander and rice together in the skillet.
13
enjoy burning, sprinkled with a few extra herbs.