Kedgeree, Fish in Curry Rice

Cook long grain rice in salted water until grainy. Cover the fish with water and cook in an open saucepan for 10 minutes. Cut into large pieces, removing bones, set aside.

Melt butter, sprinkle in curry powder and cayenne pepper, sweat for 1 minute. Fold in the long grain rice, add fish pieces and fold in. Heat everything over low heat for 1 minute, then gently fold in the egg slices.

Serve on the spot sprinkled with parsley.

Serve with buttered toast.

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