-
1
Put the fish in a saucepan, with the milk, coriander seeds, chilli powder and turmeric, bring to the boil and simmer gently for 5 minutes.
-
2
Remove from the heat and leave for a further 5 minutes for the flavours to infuse.
-
3
Carefully remove the fish, reserving the milk.
-
4
Gently fry the onion and celery in a little oil in a large saucepan until soft and translucent.
-
5
Stir in the rice, season with salt and pepper and add the reserved milk.
-
6
Bring to the boil, turn the heat down to low, cover and leave for 12 minutes.
-
7
Remove the rice from the heat, covered, for a further 5 minutes.
-
8
Meanwhile, bring a pan of water to a boil and add the eggs, simmering for 5 minutes.
-
9
Remove with a slotted spoon and put straight into a bowl of cold water.
-
10
Flake the fish, discarding the skin and any bones, and peel the eggs.
-
11
Return the cooked rice to a low heat and remove the lid.
-
12
Add the cream, butter, parsley and fish, and season with salt and plenty of pepper.
-
13
Stir to melt the butter and serve with an egg and a wedge of lemon.
-
14
You might cut the eggs in half for presentation purposes.
-
15
though there's something pleasing about cutting into a perfectly runny egg.
-
16
As an alternative, you could add a little poached salmon to this too or toss through some flakes of hot-smoked trout when adding the poached fish at the end.
-
17
Or, try using quails eggs instead of hens.
-
18
Three per person should do.
