It originated amongst the British colonials in India and was then introduced to the United Kingdom as a popular breakfast dish in Victorian times, part of the then fashionable Anglo-Indian
It is rarely eaten for breakfast now, but is still a common food.
Cooks in 8 minutes
450g smoked fish, cook if necessary and chill
225g cooked long grain rice
3 tbsp. Mayonnaise
1 roasted red pepper - roughly chopped
1 roasted yellow pepper - roughly chopped
2 spring onions - roughly chopped
Peanuts - chopped
1 hard boiled egg - sliced
Flake fish, combine all ingredients together in a large bowl
Fold in mayonnaise
Sprinkle with lots of chopped parsley and serve.