Christmas Kedgeree

• 4 tablespoons butter
• 2 cups rice cooked
• 2 cups fish
• 3/4 cup heavy whipping cream
• 1 teaspoon curry powder
• 4 large eggs hard-boiled
• 3 tablespoons parsley leaves chopped

1. Prepare hard boiled eggs.
2. Cook rice, fluff gently and refrigerate.
3. Prepare fish.
4. You can use any fish or shell fish but I use thick slabs of smoked yellowfish, Thin fillets tend to break up into pieces too small.
5. Place fish in pan, cover with water, and heat gently until just before boiling point.
6. Drain and refrigerate.
7. Allowing fish to boil will turn it into mush during final cooking.

butter, rice cooked, fish, heavy whipping cream, curry powder, eggs, parsley

Taken from recipeland.com/recipe/v/christmas-kedgeree-42112 (may not work)