British Kedgeree

• 1 tablespoon butter
• 1/4 dried hot red pepper
• 2/33/4 cup cooked rice
• Cooked fish, enough to make 1/23/4 cup, flaked
• Salt
• 1/4 cup heavy cream
• 1/2 teaspoon Madras curry powder, or more to taste
• 1/2 hard-boiled egg (see page 107), sliced
• A sprinkling of chopped fresh parsley

1. Heat the butter in a small, heavy pot, and add the hot pepper.
2. Let it sizzle in the oil and turn dark, then fish it out and discard.
3. Stir the rice and the fish into the pot, salt to taste, and leave over low heat to warm through.
4. Meanwhile, simmer the cream and curry powder together until the cream thickens.
5. Transfer the rice and fish to a warm bowl, pour the curried cream over, and garnish with the hard-boiled egg slices and a scattering of parsley.

butter, hot red pepper, rice, salt, heavy cream, curry powder, egg, fresh parsley

Taken from www.epicurious.com/recipes/food/views/british-kedgeree-378437 (may not work)