40 min

    A delicious traditional breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri. My family also loves this with tomato ketchup!!

    48 people made this

    Serves: 2 

    • 400g Basmati rice
    • 2 eggs
    • 120g (4 oz) smoked white fish (traditionally smoked haddock is used)
    • 1 bay leaf
    • 2 -4 tablespoons of milk, or as needed
    • 1 tablespoon butter
    • 1 teaspoon curry powder, or to taste
    • 4 spring onions, sliced
    • 60g (2 oz) frozen peas
    • Salt & pepper
    • Natural yoghurt to serve

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Prepare rice according to package directions. Drain, and set aside to cool.
    2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat.
    3. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
    4. Place the fish in a small pan with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes.
    5. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
    6. Melt butter in a pan over medium-high heat. Stir in curry powder, then add the peas and spring onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish.
    7. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

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    Reviews in English (24)


    Altered ingredient amounts. Use half the amount of rice. Even then we still had leftovers.  -  01 Jan 2009


    Altered ingredient amounts. There was too much rice for my taste so I reduced the ammount. I enjoyed it very much reminded me of Lobster thermator in taste  -  07 Oct 2008


    The most difficult part was washing up afterwards  -  07 Oct 2008