Christmas Kedgeree

Ingredients

 * 4 	tbsp 	butter
 * 2 	cup 	Cooked rice
 * 2 	cup 	Smoked yellowfish
 * 3/4 	cup 	heavy cream
 * 1 	tsp 	curry powder
 * salt to taste
 * 4 		Hard boiled eggs
 * 3 	tbsp 	Chopped parsley

Directions

 * 1) Christmas eve preperation (20 minutes)
 * 2) Prepare hard boiled eggs.
 * 3) Cook rice, fluff gently and refrigerate. Prepare.
 * 4) You can use any or shell but i use thick slabs of smoked yellowfish, or thick slabs of smoked Haddock.
 * 5) Thin fillets tend to break up into pieces too small.
 * 6) Place in pan, cover with water, and heat gently until just before boiling point.
 * 7) Drain and refrigerate.
 * 8) Allowing to boil will turn it into mush during final cooking.
 * 9) Christmas morning preperation (15 minutes)
 * 10) In a microwave dish or double boiler, melt butter and heat cream (reserving 3 t for moisture adjustment).
 * 11) Add cooked rice and mix well.
 * 12) Gently break cold into bite size pieces and add to mixture.
 * 13) Chop hard boiled eggs and add to mixture.
 * 14) Adjust moisture before heating mixture.
 * 15) Microwave mixture should be moist but not damp.
 * 16) If using doubleboiler to heat mixture, add reserved cream until mixture is slightly sloppy or it will dry out during heating.
 * 17) Heat mixture in microwave on high, stirring every minute until hot.
 * 18) Garnish with chopped parsley and serve.