KEDGEREE (Indian Version)

• 1 cup white rice (6 to 7 oz.wt.)
• 1/4 to 3/8 cup butter (2 to 3 oz.wt.)
• 1 large onion, sliced (about 6 oz.wt.)
• 1/2 teaspoon turmeric
• 2 green chillies, seeds removed & sliced (14 grams)
  OR
  1/8 tsp. cayenne
• 1 tablespoon fresh ginger, chopped (1/2 oz.wt.)
• 1 cup cooked fish, free from skin & bone, flaked (6 to 7 oz.wt.)
• 1 hardboiled egg, shelled & chopped
• 1/4 teaspoon salt

Warm two plates in the oven.

Boil the rice in plenty of salted water. Drain and keep warm in the oven.

Meanwhile, in a Dutch oven, fry the onion in butter until golden brown and frizzled looking, about 10 minutes.

Remove onion with slotted spoon; drain on paper towels and keep warm in oven. Stir the turmeric [and cayenne] into the remaining butter and cook very briefly. Add the [chillies and] ginger and heat; then the fish, rice, egg, and salt. Mix and heat thoroughly.

Serve on hot plates with fried onion strewn over the top.

Serves 2