Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put rice, salt and 2cups of water into rice cooker and turn on. | 2. When steam starts to escape, put the fish in the steaming basket over the rice - it needs 8 or so minutes depending on thickness to cook. It should finish about the same time as the rice is ready. | 3. Meanwhile, fry the onion in the oil in a skillet that has a lid and add the curry paste. Add the frozen peas after a few minutes to defrost and heat through. | 4. Remove skin from fish and flake. | 5. Tip the cooked rice into the skillet with the onion mixture and stir together well. | 6. Gently fold in the flaked fish, top with the boiled eggs and put lid on to warm through the dish over a gentle heat for a couple of minutes. | 7. Garnish with some chopped parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup	rinced	678.95	141.0625	13.949000000000002	5.92
salt	1/2	teaspoon		-	-	-	-
onion	1		diced	44.0	10.274000000000001	1.21	0.11
sunflower oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
curry paste	1	tablespoon		-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
egg	2		quartered	143.0	0.72	12.56	9.51
haddock	2	portions	smoked	-	-	-	-
parsley	1/2	tablespoon	chopped	0.684	0.1203	0.0564	0.015

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.