British Kedgeree

1. 1

   Heat the butter in a small, heavy pot, and add the hot pepper.

2. 2

   Let it sizzle in the oil and turn dark, then fish it out and discard.

3. 3

   Stir the rice and the fish into the pot, salt to taste, and leave over low heat to warm through.

4. 4

   Meanwhile, simmer the cream and curry powder together until the cream thickens.

5. 5

   Transfer the rice and fish to a warm bowl, pour the curried cream over, and garnish with the hard-boiled egg slices and a scattering of parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.