Arctic Char Kedgeree (Nut-Free)

Instructions

1. 1Prepare your ingredients: Gently flake the about 225 g of smoked arctic char into bite-sized pieces. Cut the 4 large hard-boiled eggs into 1.27 cm cubes. Dice the 1/2 medium yellow onion into small pieces.
2. 2Melt the 2 tablespoons of unsalted butter in a large 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the diced yellow onion and cook, stirring occasionally, until the onion pieces are soft and translucent, about 5 minutes.
3. 3Add the 1 teaspoon of curry powder to the skillet with the onions. Stir constantly and cook for 1 minute until fragrant.
4. 4Add the 2 cups of cooked basmati rice, the flaked smoked arctic char, the 1/2 cup of peas, and the cubed hard-boiled eggs to the skillet. Stir everything together gently to combine.
5. 5Season the mixture with the 1/4 teaspoon of salt and the 1/4 teaspoon of black pepper. Continue to cook, stirring occasionally, until the entire dish is heated through, approximately 5 minutes. The peas should be bright green and the rice should be steaming.
6. 6Remove the skillet from the heat. Stir in the 2 tablespoons of fresh parsley just before serving.

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