Follow these steps for perfect results
butter
melted
rice cooked
fluffed
fish
smoked
heavy whipping cream
curry powder
eggs
hard-boiled
parsley
chopped
Prepare hard boiled eggs and set aside.
Cook rice, fluff gently, and refrigerate.
Prepare the fish by placing it in a pan and covering it with water.
Heat the fish gently until just before boiling point.
Drain the fish and refrigerate.
In a separate pan, melt the butter.
Add the cooked rice to the pan with the melted butter and heat through.
Gently fold in the fish, heavy whipping cream, and curry powder.
Stir gently to combine and heat through.
Fold in the hard-boiled eggs, chopped parsley, and serve immediately.
Expert advice for the best results
Use day-old cooked rice for best results.
Be careful not to overcook the fish.
Adjust the amount of curry powder to taste.
Everything you need to know before you start
15 minutes
Can be partially made ahead; cook rice and fish in advance.
Serve in a bowl, garnish with fresh parsley and a lemon wedge.
Serve warm with a side of toast.
Serve as part of a brunch spread.
Pairs well with the smoky fish and curry flavors.
Discover the story behind this recipe
A classic Anglo-Indian dish, often eaten for breakfast.
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