A nice lunch or breakfast dish.

I always found the dish Kedgeree a messy one to present and also a little old fashioned. So I tried to get round the presentation problem and came up with this dish and found that although it combines two old fashioned ideas it has a modern feel to it. I hope that you like it and I'm confident that if you try it you will! Use quails eggs for canapé or snack size.

Ingredients;

4 eggs, softly boiled and shelled.

150gm/6oz pale smoked haddock, other smoked fish may be substituted.

150gm/6oz white fish,haddock,sole , whiting, etc.

250gm/2oz rice flour

1 egg, beaten with a little milk

100gm/4oz fresh breadcrumbs

salt

2 teaspoons medium heat curry powder

oil for frying

Method;

1. blend fish together into a paste using a food processor and divide mix into four equal pieces.
2. Using wet hands pat fish out into rounds. Place boiled egg into centre and work until completely covered and no egg shows through.
3. Dust eggs with rice flour, then dip into egg and milk mix.
4. Mix curry, breadcrumbs, remaining rice flour and salt together, well. Shake off excess egg and roll into crumbs. Repeat the egg and crumb twice.
5. Heat oil in deep pan or use deep fat fryer. 180-190 deg. c.
6. Place eggs in carefully and cook until golden place on kitchen paper to drain. Serve while hot on bed of lettuce and surround with a little cordon of curry sauce for fish or fruit. Enjoy hot or cold.