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03850f46b7e6e306e1ce16dbdf0ee3022402831a data


  • Timer Prep 15 min
    Cook 45 min
  • Chart 736.0 cal/
  • Chef hat Medium


Finely chop the white onion. Boiled, peeled and cut lengthways into quarters the eggs. Chop the fresh parsley or coriander.


  1. 1 Heat the butter in a large pan until foaming, add the onion and curry powder and fry until soft and translucent. Add the pearl barley and combine well.
  2. 2 Pour in the stock and bring the mixture to a boil, then reduce the heat and leave to simmer for 30-35 mins or until the barley is tender and most of the liquid is absorbed.
  3. 3 If the pan starts to dry out before the barley is ready, use some of the poaching liquid from the haddock to top it up
  4. 4 While that is cooking, place the haddock in a large saucepan and cover with milk. Add a bay leaf and a pinch of black pepper to the milk.
  5. 5 Bring to a boil, then reduce heat and leave to simmer for 5 mins, or until the fish is cooked.
  6. 6 Lift haddock onto a plate, drain/let cool and then flake into pieces.
  7. 7 Once the barley is ready, add the flaked fish, parsley/coriander and eggs to the pot. Season to taste. Stir gently until everything is warm, and well combined.
  8. 8 Serve immediately, with wedges of lemon to squeeze.
  • Average per serving
  • Calories 736.0kCal
  • Fat23.0g
  • Saturated11.1g
  • Salt4.56g
  • Carbohydrates97.4
  • Sugar27.1g
  • Protein37.5g
  • Fibre5.4g