Originally this is a Victorian breakfast dish, which traveled from India to the UK. The main ingredients were rice, haddock and eggs. I have added more ingredients to the recipe over the years and now it is a one dish lunch or main course, which is quick and very tasty.
- 1 medium leeks, sliced or 1 chopped onion
- 1⁄2-1 teaspoon curry powder
- 1 green chili pepper, finely chopped (optional)
- 2 ounces butter or 2 ounces margarine
- 4 ounces frozen peas
- 1 small green bell pepper, chopped
- 8 ounces cooked rice
- 8 -10 ounces smoked haddock or 8 -10 ounces cod, poached in water and flaked or broken up
- 2 hard-boiled eggs, chopped
- chopped parsley
- Fry the leek, chili pepper and curry powder in the butter until soft, add the peas, pepper and fry for a few minutes.
- Then add the rice, haddock and the eggs, fry for 5 minutes on a gentle heat until warmed through, be careful when you stir, you don’t want to break up the fish and the eggs too much.
- If the mixture seems too dry add some poaching liquid or milk.
- Sprinkle the parsley over and serve.
When smoked salmon will be used as a substitute the butter amount will be too much because smoked salmon is already more oily then the cod or haddock, so do cut down on the butter.
This is a very tasty blend of ingredients! I found this to be extremely fast easy to put together as well as an excellent use of little bits of ingredients you might have left over - the cooked rice, boiled eggs, etc. I think you could certainly use any sort of leftover flaked, meaty fish if you didn't happen to have any haddock or cod. I used a verygood quality smoked salmon that tasted heavenly in this. The only drawback I found was the huge amount of butter - which made it too greasy. Next time, I would use half the butter called for in this, as the butter flavor was a bit too pronounced and it was oily. Also - I tried this two ways, one with the spicy ingredients, and a mild version for my child. Either way it was very tasty, but I preferred it with a bit of heat.