A delicious traditional English breakfast dish using smoked white fish rice and eggs It is based on the Indian dish Khichri and comes from the days of the Raj
Prep Time
40 mins
Dificult
Medium
Servings
2
Ingredients
Instructions
Prepare rice according to package directions. Drain
and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water
cool
peel and chop. Set aside.
Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat
and cook gently until fish flakes. Remove fish from the pan
flake with a fork
and set aside. Discard milk and bay leaf.
Melt butter in a skillet over medium-high heat. Stir in curry powder
then add the peas and onions. Fry for a couple of minutes
