Recipe - Quick Kedgeree

2 Eggs
200 g Tail fillet smoked haddock
100 ml Milk
25 g Butter
1 small Onion
1 225 gram long grain rice;
cooked and cooled
1 tablespoon Curry paste
4 tablespoon Single cream
1 small Bunch fresh parsley
Seasoning

1 Cook the eggs in a pan of boiling water for 10 minutes. Pour the milk
into a microwaveable dish and add the fish. Cover with microfilm and cook
on high for three minutes until just cooked.

2 Heat the butter in a saute pan. Finely chop the onion and cook in the
butter for two minutes until beginning to soften. Cool the eggs under
running water, shell and roughly chop them.

3 Drain the fish and roughly flake it. Add to the pan with the rice, curry
paste, eggs and cream.

4 Heat gently together for a couple of minutes until piping hot. Finely
chop the parsley and stir into the pan. Season to taste. Spoon into bowls
and serve.

Converted by MC_Buster.

Per serving: 261 Calories (kcal); 21g Total Fat; (69% calories from fat);
9g Protein; 11g Carbohydrate; 223mg Cholesterol; 426mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 One half Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.