Kedgeree

Ingredients
rice – 1 cup
hardboiled eggs – 3
butter – 2 tbsp
finelly chopped onion – 2 tbsp
salt – 1 tsp
pepper – 1/4 tsp
chilli powder – 1/4 tsp
curry powder – 1 tsp
chopped parsley – 2 tbsp
chopped capsicum – 1 tbsp
beaten eggs – 2
cream – 2 tbsp
Fish:
fish fillets – 4 large
onion, chopped – 1 small
stalks of celery – 2
tomato, quartered – 1 small
Salt to taste

Boil the rice in sufficient water till tender. Drain. Grate the hardboiled eggs.
Fish:
Arrange the fish pieces in a steamer and add onion, celery, tomato and salt. Steam for 10 minutes. Take out the fish and flake.
Melt the butter in a skillet. Add the onion and capsicum. Fry till the onion is pale gold. Mix in the curry powder, pepper and chilli powder. Fry further for a moment.
Toss in rice, salt and then the flaked fish. Reduce heat and cook stirring occasionally for a couple of minutes. Combine half the grated eggs, beaten eggs and cream and heat through.
While till creamy, turn on to a dish sprinkle remaining grated eggs and parsley. Serve hot.

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