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Spicy Kedgiree Soup
Serves 2 as a main course, 4 as a starter

2 Knorr vegetable stock cubes
8 oz smoked haddock
2 eggs
1 medium onion
1 small sweet red chilli pepper
1 bunch spring onions
bunch fresh coriander
1 small clove garlic
3 oz uncooked long grain rice
1 1/2 teaspoons curry powder (or to taste)
1 teaspoons garam masala
oil for frying

Cook rice as usual, Start to boil a pan of water for the eggs then
hard boil, boil a kettle to make up stock cubes as per the packet
(900 ml of water). Peel and chop the onion into slices vertically.
Carefully slice chilli. Top and tail spring onions and chop into
thin rings, take the larger stalks off the coriander and chop. Peel
and finely chop garlic. Cook fish lightly for 2 mintues, then
flake and debone. Set aside enough coriander and spring onions
for a garnish.

Heat the oil and lightly fry the onion in a pan large enough for
the stock as well, when translucent add the Spring onion, coriander
and Garlic and chillis and saute without burning for about 5 minutes.
Add the stock and curry powder gently simmer to combine the flavours
till rice is cooked or 5 minutes. Put smoked haddock in to cook
for about 3 minutes. Drain rice and slice eggs, divide rice into
portions in the bowls, add soup. Garnish with eggs, coriander and
spring onions.


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