• 500g smoked haddock
  • 50g butter
  • 2 cardamom pods
  • 2 cm freshly grated ginger
  • 1 tsp turmeric
  • 2 tablespoons mild curry powder
  • 1 large onion, finely diced
  • 1 dried bay leaf
  • 500g basmati rice (rinsed and drained)
  • 500 ml Freja Chicken or Fish Bone Broth
  • 500ml water
  • 2 tbsp salted butter/ghee
  • 4 eggs
  • Fresh parsley or coriander to garnish


  1. In a large non stick pan melt 50g butter or ghee and add the diced onion. Cook over medium heat for 5 minutes until softened.
  2. Meanwhile, hard boil the eggs for around 8 minutes.
  3. Add the split cardamom pods, ginger, turmeric, curry powder and bay leaf to the onion and cook for about a minute.
  4. Add the rice to the pan and make sure it’s fully coated in all the butter and spices.
  5. Pour in the Freja Fish Bone Broth (Chicken Bone Broth) and water and gently bring to the boil. Once boiling turn down the heat, put the lid on and cook for 10 minutes. Then remove the lid and continue to cook for another 10 minutes or until the rice is cooked through.
  6. Whilst that’s simmering fill a large shallow pan with water, once boiling reduce the heat, add the haddock and simmer gently for 4 minutes. Remove and allow to cool.
  7. Quarter the boiled eggs.
  8. Once the rice is cooked remove the bay leaf and cardamom pods.
  9. Gently flake the fish into the pan (removing any skin or bones first) and gently warm through for a minute or two.
  10. Transfer to a serving plate then add the egg quarters and garnish with fresh parsley or coriander.