|Flour||1⁄2 Cup (8 tbs)|
|Curry powder||2 Teaspoon|
|Pineapple slice||3 , finely chopped|
|Milk||1 Cup (16 tbs)|
|Cooked rice||1⁄2 Cup (8 tbs)|
|Hard boiled eggs||2 , sliced|
Poach fish in a little water.
Remove bones and flake the fish.
Reserve the fish stock.
Melt the butter, stir in the flour and mix well.
Add the curry, chutney and pineapple.
Gradually stir in the fish liquor with enough milk added to make 2l/2 cups (600 ml) liquid.
Stir until it boils.
Add the flaked fish, rice, salt and pepper to taste and also some lemon juice.
Fold in the sliced eggs.