INGREDIENTS
2 larges
eggs
680 gs
undyed haddock fillets from sustainable sources
2
bay leaves
170 gs
basmati rice
1 serving
sea salt
1
thumb-sized piece ginger
1 medium
onion
1 clove
garlic
2 tbsp
curry powder
1 tbsp
mustard seeds
2
tomatoes
2
juice of lemon
2 handfuls
coriander
1
chilli
250 gs
natural yoghurt
1 tbsp
butterghee