Instructions: 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.

NOTE: This combination fish, rice, and hard-cooked egg is a popular breakfast and supper dish in England. It originated in India.

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