This curry inspired rice dish was brought back to the UK from colonial India and is traditionally eaten for breakfast or brunch. If you're not quite up to curried fish in the morning then enjoy it as an awesome mid-week meal!
Wash and slice the leek and grate the garlic clove.
Put a pan of salted water on to boil and heat a separate pan of milk. Place the haddock into the hot milk over and leave for 3 minutes to cook.
Fry the chopped leeks in a pan with the butter for one minute. Add the garlic and curry powder, salt and pepper and cook for one minute. Tip the rice into the pan and mix to coat all grains with butter. Splash the white wine in and ladle in the stock bit by bit, stirring continuously. Don’t add more stock until the last bit has gone. Continue for about 15 minutes using a bit of the fishy milk for the last ladle or two.
Fish the haddock out of the milk, peel away the skin and flake into a bowl.
Throw the peas and flaked haddock into the cooked rice. Take off heat, squeeze in the lemon, add the chopped herbs and leave for 2 minutes
Crack the eggs into the vinegar water and poach for 3 minutes.
Divide the rice between four bowls and serve a soft poached egg on top of each. Serves 4