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"This Indian inspired recipe is a perfect balance of protein and carbs; providing a hearty lunch or late breakfast". 

  • 450g smoked haddock fillets
  • 3 eggs
  • 1 onion
  • 4 tsp curry powder 
  • 2 tbsp parsley
  • 150g brown rice
  • 50g  unsalted butter
  • 75ml rice milk 
  • Coconut oil 
  1. Boil the eggs and dice the onion. 
  2. Place fish in a large frying pan, cover with water and allow to simmer for 10-12 minutes until fish is tender.
  3. Add the onions into a saucepan with a small amount of coconut oil, gently fry for 5-8 minutes until they start to go brown in colour and soften. Add the curry powder.
  4. Put the rice and onions in a saucepan. Cover with roughly 300ml of water and bring to the boil. 
  5. Cover and leave to simmer for 10-15 mins, until cooked and all the water has been absorbed. 
  6. Set a side to cool
  7. Drain fish, remove and discard skin and bones. Flake the flesh.
  8. Chop hard boiled eggs into slices
  9. Mix together the fish, rice, chopped eggs, parsley and rice milk in a large saucepan. 
  10. Cook, stirring, until heated through and milk has been absorbed.
  11. Serve and enjoy!


Gluten Free: Yes

Dairy Free: Yes

Vegan: No

Vegetarian: No

Recipe Serves: 2 people

Difficulty: Hard

Time: 60 mins

Calories: 670

Carbs: 24g

Sugar: 4g

Fat: 32g

Saturates: 16g

Protein: 68g

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