Cape Fish Kedgeree - cooking recipe

Ingredients

3 onions, sliced
30 ml butter
45 ml curry powder
500 g haddock, poached, skinned and flaked
500 ml brown rice, cooked
1/2 cup sultana
salt and pepper, to taste
2 tomatoes, coarsely chopped
4 eggs, hardboiled

Preparation

Slowly saute onions in butter til deep golden brown.
Add curry powder and stir fry for 2 minutes.
Place haddock, rice and sultanas over onion and toss lightly to combine.
Season to taste.
Place tomatoes over rice mixture, place lid on skillet, lower heat and let tomatoes sweat til cooked - about 30 minutes.
Adjust seasoning at this point.
Chop up two eggs and sprinkle this over the tomatoes.
Slice the remaining eggs into wedges and use these for garnish.