📝 About This Recipe
Transport your taste buds to the era of the British Raj with this comforting fusion of Indian spices and Scottish smoked fish. This modern Instant Pot adaptation perfectly fluffs the basmati rice while infusing every grain with aromatic curry, turmeric, and the savory depth of smoked haddock. It is a sophisticated yet soul-warming dish that works beautifully as a luxurious weekend breakfast or a light, fragrant dinner.
🥗 Ingredients
The Aromatics & Spices
- 2 tablespoons Ghee or unsalted butter (ghee provides a more authentic, nutty flavor)
- 1 medium Yellow onion (finely diced)
- 1 tablespoon Fresh ginger (peeled and finely grated)
- 2 pieces Garlic cloves (minced)
- 1.5 tablespoons Mild curry powder (Madras style works well)
- 1/2 teaspoon Ground turmeric (for a vibrant golden hue)
The Rice & Liquid
- 2 cups Basmati rice (rinsed until water runs clear and drained)
- 2.25 cups Chicken or vegetable stock (low sodium preferred)
- 1 piece Bay leaf (dried)
The Fish & Proteins
- 12 ounces Smoked Haddock or Smoked Cod (skin removed and cut into large chunks)
- 4 pieces Large eggs (soft or hard-boiled separately)
Finishing Touches
- 1/2 cup Fresh cilantro or parsley (roughly chopped)
- 1/2 cup Frozen peas (thawed)
- 1 piece Lemon (cut into wedges for serving)
- 2 tablespoons Heavy cream (optional, for extra richness)
👨🍳 Instructions
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1
Thoroughly rinse the basmati rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and ensures fluffy, separate grains.
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2
Select the 'Sauté' function on your Instant Pot and add the ghee or butter. Once melted and bubbling, add the diced onion.
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3
Sauté the onion for 3-4 minutes until translucent and soft. Stir in the grated ginger and minced garlic, cooking for another 1 minute until fragrant.
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4
Add the curry powder and turmeric to the pot. Stir constantly for 30 seconds to 'bloom' the spices in the fat, which unlocks their full flavor profile.
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5
Add the drained rice to the pot. Stir well for 1-2 minutes to toast the grains slightly and ensure every grain is coated in the spiced oil.
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6
Pour in the stock and add the bay leaf. Use a wooden spoon to scrape the bottom of the pot (deglaze) to ensure no bits of onion or spice are stuck, which prevents the 'Burn' signal.
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7
Gently lay the chunks of smoked fish on top of the rice and liquid. Do not stir them in; let them sit on the surface to steam.
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8
Secure the lid and set the steam release valve to the 'Sealing' position. Cancel the Sauté function and select 'Manual' or 'Pressure Cook' on High Pressure for 4 minutes.
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9
While the rice cooks, boil your eggs in a separate small pot for 7 minutes (for a slightly jammy yolk) or 9 minutes (for hard-boiled). Peel and quarter them.
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10
Once the Instant Pot timer beeps, allow the pressure to release naturally for 10 minutes. Then, carefully move the valve to 'Venting' to release any remaining steam.
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11
Open the lid and gently remove the fish chunks to a side plate. Discard the bay leaf.
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12
Add the thawed peas and the optional heavy cream to the rice. Use a fork to fluff the rice gently, mixing the peas through; the residual heat will warm them perfectly.
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13
Flake the smoked fish into large pieces, discarding any stray bones, and fold them back into the rice along with half of the chopped herbs.
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14
Transfer to a large warmed platter. Top with the quartered eggs and the remaining herbs. Serve immediately with lemon wedges on the side.
💡 Chef's Tips
Always rinse your basmati rice; it is the difference between a gummy mess and professional-quality grains. If you cannot find smoked haddock, smoked trout or even high-quality canned smoked mackerel make excellent substitutes. Be careful with salt; smoked fish and stock are often quite salty, so taste the finished dish before adding extra seasoning. For a more authentic 'Anglo-Indian' flavor, add a handful of golden raisins (sultanas) at the same time as the rice for a hint of sweetness. Ensure you don't over-flake the fish; you want chunky pieces for a better texture and presentation.
🍽️ Serving Suggestions
Serve with a side of mango chutney or lime pickle for an extra punch of acidity and sweetness. A crisp green salad with a sharp vinaigrette helps cut through the richness of the smoked fish. Pair with a glass of chilled, dry Riesling or a light Pale Ale. For a traditional breakfast, serve alongside a pot of strong Assam or Earl Grey tea. Top with a few crispy fried onions (birista) for an added layer of crunch.