Yellow rice with Surinamese smoked haddock

Bring 450 ml water in a pan with the turmeric and salt to the boil. Add the rice and cook for 12 minutes. Stir in the peas and boil the rice and peas gently for 3-5 minutes. Cut the tomatoes into cubes.

In a frying pan, heat the oil over high heat and fry the onion gently for 4-5 minutes. Scoop the tomato cubes through and fry for another minute. Then scoop the yellow rice with two thirds of the ketjapmarinadeen two thirds of the sambal and heat on a gentle fire.

In the meantime, remove the skin and skin from the haddock and break the meat into coarse pieces. Spoon the pieces of fish in a bowl carefully with the remaining sambal and sweet soy sauce. Cut the spring onions into thin rings.

Remove the pan from the heat. Mix the fish carefully through the yellow rice and season with lemon juice and salt. Divide the rice over deep plates and garnish with the spring onions.