KEDGEREE

Preparation Method :

• Cook the rice in plenty of boiling salted water for about 15 to 20 minutes.
• Meanwhile place the fish in a pan of cold water and bring slowly to the boil. Remove from the heat and drain and flake the fish, discarding any skin and bones.
• Shell the eggs and chop roughly. When the rice is cooked, drain into a colander and pour boiling water through to separate grains. Leave to drain.
• Melt the butter in a pan and add curry powder, onion and green pepper. Cover and cook gently for 3 minutes.
• Add the cooked rice, parsley, lemon juice and salt and pepper to taste. Stir in the flaked fish and chopped eggs and heat through gently.