|300 millilitres||Light Fruity Curry Sauce Made With:|
|½ small||Onion; Chopped|
|50 grams||Curry Powder|
|1 teaspoon||Tomato Puree|
|150 millilitres||Chicken Stock|
|A Little Chopped Apple|
|125 grams||Long Grain Rice|
|350 grams||Fresh Salmon; Cubed|
|3||Eggs; Boiled And Sliced|
|Freshly Milled Pepper|
Make the sauce by belting butter in a pan. Gently fry the onion then mix in flour and curry powder.
Add tomato puree, cook for 10 minutes, then gradually add chicken stock to make a smooth sauce.
Add remaining ingredients, bring to the boil and simmer gently for 30 minutes. Cook the rice. Poach the salmon. Heat the sauce.
Place the rice in a serving dish. Mix together the sauce and the salmon.
Pour the mixture over the rice and garnish with four slices of boiled egg per portion.
Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 13:03:20 EDT From: erika metzieder <100627.3022@...> NOTES : By Adam Standen, Simpson's Master Cook
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