In a large skillet, melt 1 tablespoon of butter. Place the kippers in the pan and cook on low heat for 3 to 5 minutes.
In a bowl, mix up the eggs, curry powder, milk, butter and salt and pepper.
In another pan or skillet, pour the egg mixture and on low heat, gently scramble them.
Garnish with chopped fresh chives.
Serving Suggestions: A dish best served with buttered toast and lemon wedges.