This dish came to England from their colony in India and has since became a staple part of English cuisine.
Table of Contents
|black pepper and salt|
- Place the smoked shellfish in a large pan and pour over 500ml cold water.
- Add the bay leaves and heat to just below boiling. Leave to infuse for ten minutes.
- Meanwhile boil the eggs for four minutes, so that the yolk remains soft.
- Take the fish from the water and set aside for later use.
- Stir the rice through the cooking liquid and add a little salt.
- Place a lid on the pan and bring to the boil.
- Gently boil the rice for ten minutes.
- After ten minutes, switch off the heat, and let the rice stand for another five minutes.
- Finely chop the onion and gently fry until soft.
- Add the curry powder and fry briefly.
- Add the rice and mix.
- Add the single cream and the juice of half a lemon.
- Remove the cooked shellfish from the shells and mix through the rice.
- Season to taste with salt and black pepper.
- Serve with the soft-boiled eggs and chopped fresh parsley.
- As a dish on its own, often eaten as breakfast or for lunch.
- As an accompaniment to a fish curry.