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About this recipe: A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It's influenced from the old Indian colonial days, based on the Indian dish Khichri. My family also loves this with tomato sauce.


Serves: 2 

  • 400g Basmati rice
  • 2 eggs
  • 120g smoked white fish (traditionally smoked haddock-but smoked cod is fine)
  • 1 bay leaf
  • 2 -4 tablespoons of milk, or as needed
  • 1 tablespoon butter
  • 1 teaspoon curry powder, or to taste
  • 4 spring onions, sliced
  • 60g frozen peas
  • Salt & pepper
  • Natural yoghurt to serve

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Cook rice and set aside to cool.
  2. Hard boil the eggs. When done, remove from hot water, cool, peel and chop. Set aside.
  3. Place the fish in a small pan 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.
  4. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
  5. Melt butter in a pan over medium-high heat. Stir in curry powder, then add the peas and spring onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish.
  6. Stir gently, and season with salt and pepper. Heat through, and serve with yoghurt.

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