Kedgeree

Place fish in shallow Dutch oven; pour in 2 cups (500 mL) cold water and bring to boil. Cover, reduce heat and simmer for 8 minutes or until fish flakes easily with fork. With slotted spoon, transfer fish to plate; cover with foil. Pour liquid into measuring cup; if necessary, add enough water to make 2 cups (500 mL). Set aside.

In same pan, melt butter over medium heat; cook onion, stirring often, for 5 minutes or until softened. Add curry paste; cook, stirring, for 1 minute. Add rice; stir to coat. Add bay leaf and reserved cooking liquid; bring to boil. Reduce heat, cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.

Meanwhile, flake fish. Add to rice along with two-thirds of the eggs, 2 tbsp (25 mL) of the parsley, lemon juice, salt and pepper. Serve garnished with remaining eggs and parsley.

Additional information :

Tip: You can use smoked trout, hot smoked salmon or mackerel instead of the haddock.

Source : Mealtimes Made Easy: 2001