Description
A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.
Ingredients
- 2 cups uncooked basmati rice
- 2 eggs
- 4 ounces smoked haddock, or other white fish
- 1 bay leaf
- 1 cup milk, or as needed
- 1 tablespoon butter
- 1 teaspoon curry powder
- 4 green onions, chopped
- ¼ cup frozen green peas
- salt and pepper to taste
- ½ cup low-fat plain yogurt
Instructions
- Prepare rice according to package directions. Drain
- and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water
- cool
- peel and chop. Set aside.
- Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat
- and cook gently until fish flakes. Remove fish from the pan
- flake with a fork
- and set aside. Discard milk and bay leaf.
- Melt butter in a skillet over medium-high heat. Stir in curry powder
- then add the peas and onions. Fry for a couple of minutes
- then add the cooked rice
- eggs
- and fish. Stir gently
- and season with salt and pepper. Heat through
- and serve with yogurt.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 2