1 tbsp olive oil
4 shallots, chopped
1 clove garlic, chopped
1 tsp mild curry powder
250g/8oz basmati or long grain rice, cooked and drained
500g/1lb 2oz salmon or smoked haddock, cooked, skinned and flaked
150ml/¼ pint double cream
salt and freshly ground black pepper
3 free-range eggs, hard-boiled, cut into quarters
small handful fresh coriander, to garnish
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.
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