A delicious dish for lunch or dinner. This recipe was a typical breakfast dish in the Victorian days. It is often thought to be an Indian dish, but in fact it was introduced to India by Scottish soldiers.
200g smoked haddock fillets and 300g fresh haddock fillets, skin off and bones removed
1 bay leaf
2 spring onions
1 small bunch coriander
1 medium onion
2 hard-boiled eggs
1 lemon
1 x 15ml spoon vegetable oil
2 x 15ml spoons madras curry paste
100g frozen peas
Ground black pepper (optional)
500g cooked basmati rice
Weighing scales
Medium saucepan
Pan stand
Plate
Draining spoon
Fork
Colander
Sharp knife
Chopping board
Lemon squeezer
Large saucepan or wok
Measuring spoons
Measuring jug
Wooden spoon
Large serving dish
Skills used include:
Weighing, measuring, peeling, chopping, squeezing and frying.