Kedgeree

Ingredients

• 2 cups uncooked basmati rice
• 2 eggs
• 4 ounces smoked haddock , or other white fish
• 1 bay leaf
• 1 cup milk , or as needed
• 1 tablespoon butter
• 1 teaspoon curry powder
• 4 greens onions , chopped
• 0.25 cups frozen green peas
• salt and pepper to taste
• 0.5 cups low-fat plain yogurt

Instructions

1. 1

   Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.

2. 2

   Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.

3. 3

   Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.