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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside. | 2. Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf. | 3. Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	2	cups	uncooked	-	-	-	-
egg	2			143.0	0.72	12.56	9.51
haddock	4	ounces	smoked	83.8667	0.0	18.496	0.51
bay leaf	1			-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
green onion	4		chopped	76.68	16.3016	2.7548	1.3348
green pea	1/4	cup		29.3625	5.2381	1.9648	0.145
salt pepper	to taste			-	-	-	-
yogurt	1/2	cup	low fat	74.725	5.7085	4.2508	3.9812

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