600 g smoked haddock
50 g butter
1 onion, finely chopped
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
2 tsp chilli, seeded and finely chopped
1 cup rice
2¾ cups chicken or fish stock
1 cinnamon stick
¼ cup cream
2 hard-boiled eggs, roughly chopped
2 tblsp fresh parsley, finely chopped

Place the smoked haddock in a large, shallow dish (skin side up) and cover with foil. Steam over boiling water until the fish flakes easily. Remove the skin, and flake into bite-size chunks.

Heat the butter in a large pan. Add the chopped onion, and cook until soft and golden. Add the curry powder, cumin, coriander and finely chopped chilli. Cook, stirring, for 1 minute. Add the rice and stir well. Then, pour in the stock and add the cinnamon stick. Cover the pan with a tightly fitting lid and simmer for about 12 minutes, or until the rice is cooked.

Remove the cinnamon stick and gently stir in the flaked haddock. Fold through the cream, chopped egg and parsley. Season to taste with salt and freshly ground black pepper. Serve immediately.