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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Originally this is a Victorian breakfast dish, which traveled from India to the UK. The main ingredients were rice, haddock and eggs. I have added more ingredients to the recipe over the years and now it is a one dish lunch or main course, which is quick and very tasty. Ingredients:
1 medium leeks, sliced or 1 chopped onion |
1/2-1 teaspoon curry powder |
1 green chili pepper, finely chopped (optional) |
2 ounces butter or 2 ounces margarine |
4 ounces frozen peas |
1 small green bell pepper, chopped |
8 ounces cooked rice |
8 -10 ounces smoked haddock or 8 -10 ounces cod, poached in water and flaked or broken up |
2 hard-boiled eggs, chopped |
chopped parsley |
Directions:
1. Fry the leek, chili pepper and curry powder in the butter until soft, add the peas, pepper and fry for a few minutes.
2. Then add the rice, haddock and the eggs, fry for 5 minutes on a gentle heat until warmed through, be careful when you stir, you don’t want to break up the fish and the eggs too much.
3. If the mixture seems too dry add some poaching liquid or milk.
4. Sprinkle the parsley over and serve.
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