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Colonial Haddock Kedgeree

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500g Smoked Haddock Fillets (Skinned) / Jar of Curry Paste / 1 Onion / 2-3 Green Chilis / 3 Eggs / 250g Rice / Coriander / Frozen Garden Peas / Salt

BOIL two large pans of water, add salt

ADD Haddock fillets and whole eggs to one pan, and rice to the other

COOK rice according to packet instructions

REMOVE fish and eggs and set aside after 6 mins

CHOP onion, chilis and coriander stalks finely, and lot to frying pan

FRY until onions are soft and translucent

DOLLOP in two tablespoons each of curry paste and frozen garden peas, stir

FLAKE up Haddock and shell eggs

DRAIN rice after allotted cooking time and add to onion mixture

INTRODUCE haddock flakes and stir mixture

CUT shelled eggs into quarters add to pot

CONQUER two thirds of the world and grow an awesome Colonial-era mustache

SERVE with chopped coriander leaves

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