Buttery Kedgeree

long grain rice measured up to the 8 fl oz mark in a measuring jug
16 fl ozs boiling liquid (see method)
1 ½ lb smoked fish fillets (haddock, cod or mackerel)
4 oz butter
1 onion chopped
1 tsp Madras curry powder
3 hard-boiled eggs chopped
3 heaped Tbsps chopped fresh parsley
1 Tbsp lemon juice
Salt and pepper
Parmesan on top


Place the fish in a saucepan and cover with 1 pint cold water.
Bring to the boil, put on a lid and simmer gently for about 8 minutes.
Then drain off the water into a measuring jug.
Transfer the fish to a dish, cover with foil and keep warm.
Using the same pan, melt half the butter and soften the onion in it for about 5 mins.
Next stir in the curry powder, cook for ½ min, then stir in the rice and add 16 fl oz of the fish cooking water.,
Stir.
When it comes up to simmering point, cover tightly with lid, and cook very gently for 15 mins or until the rice is tender.
When the rice has been cooking for 10 mins, remove skins from fish and flake it.
Then, when rice is ready, fork in fish, eggs parsley, lemon juice and butter.

I used Basmati rice.

Sadly I could find no curry powder as I make most of my curries from scratch.

Still yummy.
Then cover pan with a folded tea towel and replace it on a very gentle heat for 5 mins.
Fork again and serve.