I have designed this recipes to be really simple and easy to do, it works perfectly in the Dean Forge baker oven.
Ingredients
2 garlic cloves, roughly chopped
Spring onions, sliced
A chilli, halved, seeds scraped out
1tbsp mild curry powder
2 handfuls of basmati rice
Vegetable stock
Smoked haddock, cut into chunks
Coriander
Peas (optional)
Butter
Egg (optional)
Method
Preheat your stove or if using an oven, preheat to 200C or 180C fan assisted. Take a dish with a lid, gently sweat the garlic and spring onions, add the chilli then a good sprinkling of mild curry powder.
Add a good handful or two of basmati rice stir then cover with vegetable stock about 2:1
Sit the chunks of good smoked haddock in the liquid and bake for 15 minutes until the rice has absorbed the liquid and is cooked. If you're using peas, add these in 5minutes before the end of cooking
Rest for 5 minutes with the lid on then stir in a handful of coriander and butter to break the fish up and allow the butter to melt amongst the rice.
Add a fried egg on top if you like
Find out more about the Dean Forge Dartmoor Baker here
