Preparation method

  1. Heat the olive oil in a saucepan, add the shallots and garlic and fry gently until softened but not coloured.

  2. Add the curry powder and fry for 3-4 minutes.

  3. 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.

  4. To serve, spoon into a serving dish and scatter the quartered hard-boiled eggs and fresh coriander leaves over the top.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 2

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This recipe is from...

A Taste of My Life bbc_two A Taste of My Life

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