Classic Kedgeree Recipe

• 250 g long Granule Rice
• 500 g Turbot, Cod or Salmon
• 50 g Butter
• 1 tbsp Curry Powder
• A pinch of Cayenne Pepper
• 4 Eggs (hard boiled & sliced)
• 2 tbsp Parsley (chopped)
• Salt (to taste)

• Cook rice with an appropriate amount of salt for 10-12 minutes, or until it is well-cooked.
• Place the fish in a pan and cover it with water.
• Secure the lid and bring the water to a boil. Remove the lid and simmer for another 10 minutes.
• Cut the boiled fish into pieces, removing the bones if any.
• In a pan, melt butter, add curry powder and cayenne pepper. Saute for 1 minute until lightly brown.
• Add boiled rice and fish in the pan, stirring slowly for 1 minute on low flame.
• Add hard boiled egg slices and mix well.
• Sprinkle parsley on the rice.
• Serve hot with buttered toast.