Hi sleebly,

I am actually cooking a curied fish dish for tonight: Kedgeree? It is bascially curried rice dish.....delish! (Traditionally it is served as a breakfast dish in England, but we have it as an evening meal as an alternative to a curry........)

Kedgeree

Serves 4

700g fish (traditionally smoked haddock, but I use smocked cod or tuna)
110g butter
1 chopped onion
3/4 teaspoon hot curry powder
570ml fish stock
2 cups long grain rice
3 hard-boiled eggs
3 tablespoons chopped parsley (or one cup of frozen peas)
1 tablespoon lemon juice
salt and pepper

~ If using raw fish, poach in a pan of cold water for 6-8 mins
~ Melt 55g butter in a large pan and cook off the onion.
~ Add the curry powder
~ Stir in the rice and coat in the butter and curry powder
~ Add 570ml fish stock
~Bring to simmering point, stir, and then cover the pan with a tight fitting lid and simmer for 15 mins
~ Flake the fish and chop the eggs into chunks
~ Once rice is cooked, add the fish, eggs, parsley/peas, lemon juice and salt and pepper
~ Stir through the remaining butter to melt
~ Cook through gently for 5 mins
~ Serve in bowls (I usually serve it on top of some wilted spinach)