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Monday, December 17, 2012,2:27 AM by
J.Sujatha

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KEDGEREE

Serves :
4

Preparation Time :
45 minutes

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.

 

INGREDIENTS

  • 300 gram long-grain rice
  • 500 gram smoked cod or haddock
  • 4 hard-boiled eggs
  • 100 gram butter
  • 2 teaspoon curry powder
  • 2 small onion, chopped
  • 1 green pepper, cored, seeded and chopped 
  • 2 tablespoon chopped parsley 
  • 2 tablespoon lemon juice 
  • Salt and freshly ground pepper

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