Pilchard kedgeree

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 9
Servings 4
Time

Ingredients

  • 45
    ml
    oil
  • 1
    onion, chopped
  • 1
    green pepper, chopped
  • 1
    red pepper. chopped
  • 15
    ml
    curry powder (use a little less, or to taste)
  • 500
    ml
    cooked yellow rice
  • 410
    g
    pilchards in tomato sauce, drained
  • 45
    ml
    chopped chives
  • 2
    hard-boiled eggs, quartered
 

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.
 

Read more on: fish/seafood  |  sauté
 

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