• 2 cups of chicken and fish stock
• 8 cups of rice
• 6 fresh red peppers (blended)
• 3 bulbs of onions (chopped)
• 5 tablespoons of curry and thyme
• 12 eggs (hard boiled)
• 1 big cabbage (shredded)
• 5 green pepper (chopped)
• 4 tablespoons margarine
• 14 carrots (diced)
• Salt and seasonings to taste
• 3 cups of prawns
• 3 eggs (whisked)
• 4 mackerels or Titus fish (boiled)
Wash and boil the rice, season with salt, cook until soft and set aside. Heat the margarine and fry the onions, cabbage, carrots peppers, curry and thyme, the salt and seasonings to taste. Add the fresh eggs and stir briskly. When the eggs begin to scramble, add all the other spices.
Add the rice and stir to coat the margarine. Add the stock and prawns. Stir and cover the pot. Leave to simmer until the water dries underneath. Pour the rice into a large tray and flake the fish over the tray. Peel the eggs, slice and toss over the rice. Cluster the tray with 12 spoons or fork. The food is ready. Gather round the tray and have a tasty meal.