This recipe makes 6 servings
|Per serving: about||-|
|total fat||9 g|
|sat. fat||4 g|
- Portion size: 6
This delicious mix of smoked fish, rice and eggs began as a spicy Indian dish of beans or lentils, onions, rice and eggs. The colonial British substituted the fish for the beans, and it's still a very popular part of weekend breakfasts in Britain.
- 1 lb 1lbsmoked haddock or cod fillets
- 2 tbsp 2tbspbutter
- 1 1oniononions, chopped
- 1 tbsp 1tbspmild curry paste
- 1 cup 1cuplong grain rice
- 1 1bay leafbay leaves
- 3 3hard-cooked eggs, chopped
- 3 tbsp 3tbspchopped fresh parsley
- 1 tbsp 1tbsplemon juice
- 1/4 tsp 1/4tspeach salt and pepper
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