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INGREDIENTS: 350g of basmati rice 2 onions, sliced 2 to 3 tbsps of sunflower oil 2 fresh green chilies, sliced, to taste 4 tsps of curry powder 2 fish stock cubes dissolved in 750ml of boiling water (if you dont have any fish stock, you could use chicken or a few splashes of fish sauce) 200ml of milk 1 tsp of salt 200g of frozen peas 400g to 500g of smoked haddock 200g of raw king prawns To garnish 3 or 4 eggs boiled for about 7 minutes, then peeled and cut into quarters Asparagus to garnish (boiled/steamed for 4-5 minutes) METHOD: Rinse the rice in at least 4 changes of water to get all the starch out and soak in water for at least 10 minutes
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