½ lb/ 225g cooked haddies (smoked haddock)

¼ lb/ 225g boiled rice

2 oz/ 50g butter

Salt and pepper

1 tsp. curry powder

1 hard-boiled egg

Chopped parsley

by Anne Mulhern of Glasgow's Willow Tearooms

Melt the butter and add the seasoning and spices.

Add the fish, rice and boiled egg.

Garnish with parsley.

 

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