Colonial Haddock Kedgeree
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
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
