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An Indian classic without using traditional ingredient eggs, perfect as a breakfast or main meal option. Thanks to Gillian for this recipe.

Time 30 Minutes
Skill Level Easy

Ingredients List


Serves 4
  • 2 tbsp curry powder your choice of heat level
  • 300 g brown basmati rice well rinsed and drained
  • 600 ml vegetable stock low-salt
  • 200 g smoked fish Your choice of smoked salmon, smoked trout or smoked mackerel
  • 200 g peas Frozen and defrosted
  • To taste salt and pepper


  1. In a non-stick pan with a tight fitting lid, toast the curry powder over a medium heat until aromatic (about 1 minute).
  2. Stir through the rice, then pour over the stock.  Bring to the boil, cover and turn down to a low simmer.  Cook for 20 minutes or until all the water has been absorbed and the rice is cooked.
  3. Meanwhile, break up the fish into bite-size pieces.
  4. When the rice is cooked stir through the peas and the fish and warm through.  Check the seasoning adding salt/pepper if required.
  5. Serve in warmed bowls.

Optional extras:

  • Chopped fresh coriander
  • Finely sliced red chilli/spring onions
  • Plain plant-based yoghurt