less than 30 mins
less than 10 mins
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Heat the olive oil in a saucepan, add the shallots and garlic and fry gently until softened but not coloured.
Add the curry powder and fry for 3-4 minutes.
Add the shallots and garlic to the cooked rice and stir in the flaked fish and cream. Season with salt and freshly ground black pepper.
To serve, spoon into a serving dish and scatter the quartered hard-boiled eggs and fresh coriander leaves over the top.