Curried Salmon & Rice

READY IN: 1hr
Recipe by Sara 76

My Mum found a recipe for this dish when I was a kid, and it became my favourite meal! There is another version of this on zaar, but when i made it, the measurements didn't quite work out, so here is the way I cook it...

Top Review by bluemoon downunder

A very tasty recipe which I scaled back for four. I melted the first lot of butter and used two eggs to make the crust. I used cumin instead of curry powder as we don't really like curry powder. I'd never used cumin with salmon but it was a blend which worked really well - a Zaar Kitchen Dictionary recommendation. I did use low-fat milk but I used regular cheese as I cannot abide reduced-fat cheese which I find so flavourless I'd rather omit it. End result: a very enjoyable dish which - since we eat a lot of salmon and enjoy rice dishes - I'll be adding to my regular rotation. Thank you for sharing this family recipe, Sara. Made for PRMR.

Ingredients Nutrition

Directions

  1. Boil rice until just cooked.
  2. Drain, and add butter, eggs, salt, and pepper. Press mixture into a baking dish, creating the base.
  3. Cover rice with the canned fish.
  4. Melt butter in microwave. Add flour & curry powder, microwave for 30 seconds.
  5. Slowly add milk, whisking to keep it smooth.
  6. Add mayonnaise.
  7. Microwave for 3 minutes, whisk, and microwave for a further 2 minutes.
  8. Add lemon juice and parsley.
  9. Microwave 1 minute.
  10. Add eggs, stirring well. Set aside to cool fora couple of minutes.
  11. Pour the sauce over the fish, top with grated cheese.
  12. Bake in a moderate oven for 30 minutes, or until cheese browns.

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