2/3 c. uncooked rice
2 oz. butter
1 sm. onion, thinly sliced
4 oz. button mushrooms, finely sliced
1 oz. (1/4 c.) flour
Pinch curry powder
1/2 chicken bouillon cube
2 c. milk
Salt and pepper
Juice of 1/2 lemon
8 oz. cooked and flaked fish (smoked haddock, tuna or salmon may be used)
4 hard cooked eggs, quartered
Fresh parsley

Cook the rice in about 3 cups of slightly salted, boiling water for 15 minutes. Rinse with cold water and allow to drain.

Melt butter in large skillet. Gently saute the onion and mushrooms until onions are golden brown; stir in the flour. Add curry powder and 1/2 bouillon cube. Gently stir in the milk, a little at a time, until you have a smooth sauce; stir constantly. Simmer 5 minutes.

If using canned salmon; add the juice to the sauce. Season and add the lemon juice. Skin and flake the fish and add to the sauce. Fold in the cooked, drained rice and allow to heat through, stirring gently (avoid breaking up the fish). Just before serving, fold in the quartered, cooked eggs. Pour the kedgeree into a heated dish and garnish with parsley. Serves 4 to 6.