Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs |
| 200 grams | Tail fillet smoked haddock |
| 100 millilitres | Milk |
| 25 grams | Butter |
| 1 small | Onion |
| 1 \N | 225 gram long grain rice; cooked and cooled |
| 1 tablespoon | Curry paste |
| 4 tablespoons | Single cream |
| 1 small | Bunch fresh parsley |
| \N \N | Seasoning |
1 Cook the eggs in a pan of boiling water for 10 minutes. Pour the milk into a microwaveable dish and add the fish. Cover with microfilm and cook on high for three minutes until just cooked.
2 Heat the butter in a saute pan. Finely chop the onion and cook in the butter for two minutes until beginning to soften. Cool the eggs under running water, shell and roughly chop them.
3 Drain the fish and roughly flake it. Add to the pan with the rice, curry paste, eggs and cream.
4 Heat gently together for a couple of minutes until piping hot. Finely chop the parsley and stir into the pan. Season to taste. Spoon into bowls and serve.
Converted by MC_Buster.
Per serving: 261 Calories (kcal); 21g Total Fat; (69% calories from fat); 9g Protein; 11g Carbohydrate; 223mg Cholesterol; 426mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.