Its still winter(ish) so more comfort food is appropriate I think. This is a great dish to use with leftovers for example if you’ve cooked a lot of rice one day and keep it in the fridge. Its a bit indulgent with double cream, but what the hell you need the extra fat to keep you going over the cold nights.

Ingredients

• 350g of undyed smoked fish (haddock works)
• 100ml of double cream
• 1 onion, chopped
• 1-2 teaspoons mild curry paste
• 250g rice (cooked in advance)
• 1 teaspoon lemon juice
• 2 tablespoons of frozen peas
• 2 tablespoons of chopped parsley
• 2 eggs, hard boiled and chopped
• Butter

Method

1. Place the fish into a microwavable bowl and pour over the cream. Cover with cling film, pierce some holes in it and cook on full power for 5-6 minutes.
2. Flake the fish and remove the bones
3. Heat butter in a wok or heavy based frying pan and gently fry the onion
4. Add the peas and stir together for 4-5 minutes until onion is soft and peas are cooked
5. Stir in curry paste and cooked rice and cook for 1 minute.
6. Add cooked fish and cream mixture, lemon juice, chopped eggs and parsley
7. Mix together and serve

Tags: food

This entry was posted on Tuesday, February 23rd, 2010 at 10:42 am and is filed under Recipe Tuesday. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.