Kedgeree

Method

• Cook rice according to package directions omitting the salt
• When rice is almost done melt the margarine in a medium-size heavy saucepan over moderately low heat
• Blend in the curry powder and cook stirring for 1 minute
• Stir in the flour add the chicken broth and cook stirring constantly 1 to 2 minutes more or until slightly thickened
• Add the cooked rice to the curry mixture along with the cod pepper and all but 1 Tablespoon of the chopped egg whites; stir gently to mix
• Heat uncovered over moderately low heat about 5 minutes stirring occasionally just until the fish is cooked through and the mixture is hot
• Transfer to a heated platter and sprinkle with the remaining chopped egg white and the parsley
• Serves 4.