Christmas Kedgeree

Melt the butter in a large skillet over medium heat, then add the curry powder and stir for about 30 seconds until fragrant.

Add the smoked yellowfish to the skillet, breaking it into bite-sized pieces with a wooden spoon, and cook for 2-3 minutes until heated through.

Stir in the cooked rice, mixing gently to coat with the butter and curry mixture.

Pour the heavy cream over the rice mixture and fold it in gently until well combined, heating through for 2-3 minutes.

Taste the kedgeree and season with salt as needed.

Roughly chop the hard boiled eggs and fold them into the kedgeree, reserving some for garnish if desired.

Transfer the kedgeree to a serving platter and garnish with the chopped parsley, then serve immediately while hot.