Curried Salmon & Rice

Submitted 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..."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 8

ingredients

• 2 (440 g) cans salmon
• 3 cups long grain rice
• 3 eggs
• 90 g butter
• salt
• pepper
• 90 g butter
• 3 tablespoons curry powder
• 1 cup fat-free mayonnaise
• 3 tablespoons fresh parsley, chopped
• 1 cup reduced-fat cheese, grated
• 4 tablespoons flour
• 3 cups skim milk
• 1 tablespoon lemon juice
• 2 eggs, beaten

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.

Reviews

[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.