| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Ainsley’s m, Ew | 2 | servings | |
INGREDIENTS
| 2 | Eggs | |
| 200 | g | Tail fillet smoked haddock |
| 100 | ml | Milk |
| 25 | g | Butter |
| 1 | sm | Onion |
| 1 | 225 gram long grain rice; cooked and cooled | |
| 1 | tb | Curry paste |
| 4 | tb | Single cream |
| 1 | sm | Bunch fresh parsley |
| Seasoning |
INSTRUCTIONS
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; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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