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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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... 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.
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