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Poach the haddock in the milk by bringing slowly to the boil. Turn the heat down and leave to simmer for 5-6 minutes, or until cooked.
Put the cooked rice in a microwaveable bowl and mix in the curry powder. Cover the bowl with cling film and heat on full power for 3 minutes.
Remove fish from the pan using a slotted fish slice, reserving the poaching liquid. Flake the fish into the bowl of rice and add 5-6 tbsp of the poaching liquid.
Add the chopped eggs and parsley and return to the microwave for a further 5 minutes on full power, stirring after 2½ minutes.
Season with salt and pepper to taste.
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