Pilchard kedgeree

True Love
4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (9)

45 ml oil
1 onion — chopped
1 green pepper — chopped
1 red pepper — shopped
15 ml curry powder
500 ml rice — yellow, cooked
410 g pilchards in tomato — drained
45 ml fresh chives — chopped
2 eggs — hard-boiled, quartered
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Method:

Heat oil in a wide frying pan.
Sauté onion and peppers with curry powder until soft.
Add rice to onion mixture, tossing lightly into rice mixture.
Heat through for 15 minutes and serve.



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