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.
- Portion size 6 servings
- Credits : Mealtimes Made Easy: 2001
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 747 mg
- Protein 25 g
- Calories 290.0
- Total fat 9 g
- Saturated fat 4 g
- Total carbohydrate 27 g
- Iron 14.0
- Folate 13.0
- Calcium 6.0
- Vitamin A 11.0
- Vitamin C 5.0