Serves 4 to 6

This is a dish with a very interesting history.  It is believed that it was originally from Scotland.  Scottish solders in the British military took the recipe with them to India where it took on a bit of local color.  It was brought back to England with the returning service men and it became a favorite breakfast dish in country homes in the late Victorian period.  It is traditionally made with smoked fish like haddock.  Smoked fish other than salmon is not common in the U.S.

About 1 pound smoked fish

1 or 2 tablespoons olive oil

1 large yellow onion, diced

1 stalk of celery, diced

2 teaspoons curry powder, or to taste

1 cup long grained white rice

2 green onions, chopped small, including the greens

1/4 cup chopped fresh parsley

4 to 6 hard-boiled eggs, peeled and diced

1/2 cup heavy cream

Salt and fresh, coarse ground black pepper to taste

Put the fish in  skillet and add just enough water to just barely cover.  Cover with a lid and poach until tender, then turn off the heat and allow to cool in the liquid.  Heat the olive oil in a heavy skillet and gently sauté the onion and celery until golden.  Add the curry powder and continue to sauté for another minute or two.  Add the rice and mix with the vegetables and curry powder.  Strain the liquid the fish was poached in and measure.

Add enough water or chicken broth to measure two cups liquid total.  Add to the rice and bring to a boil. Continue to boil until the liquid has evaporated to the point where it is just level with the surface of the rice.  Reduce the heat to the lowest temperature possible, cover with a tight fitting lid and leave to steam for thirty-five to forty minutes. 

Meanwhile, debone and flake the fish.  When the rice has finished cooking, quickly add the fish, parsley, green onions, eggs and cream.  Fluff with a fork and return the lid.  Leave sit for another ten minutes or so, or until the cream has been absorbed.  Season to taste with salt and pepper and serve.  You may garnish the serving plate with slices of hard-boiled egg and sprigs of fresh parsley.