Serves: 4
Prep Time: 25 minutes
Meal Occasion: Main Dish
Cuisine Type: Indian
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 12 | oz. smoked haddock filets |
| 3 | eggs |
| 1 | medium onion |
| milk as needed |
| parsley chopped |
| 3 | oz. butter |
| 3 | Tbsp. light cream |
| salt to taste |
| curry powder to taste |
| water as needed |
Instructions
1. Cook rice according to package instructions. Hard boil eggs.
Poach fish gently in a mixture of milk and water to cover. When cooked through, drain and cool.
2. Peel and chop onion and fry over gentle heat in about 2 ounces butter, using a large non-stick pan. Do not allow it to brown.
3. When onion begins to soften, flake cooked fish, and roughly chop eggs. Add to fish and egg to pan with rice and remainder of butter.
4. Stir all together with a wooden spoon, being careful not to break up the fish too much, until well heated through.
5. Season to taste with curry powder and salt, and stir in enough cream to moisten well. Heat thoroughly without allowing dish to dry out.
6. Serve over rice and garnish with plenty of chopped parsley.
