| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ready stead, Emp | 2 | servings | ||
INGREDIENTS
| 50 | g | Butter |
| 1 | ts | Chilli powder |
| 1 | ts | Mild curry powder |
| 1 | Lemon; juice of | |
| 3 | tb | Olive oil |
| 2 | Carrots; sliced in rings | |
| 1 | Red onion; thinly sliced | |
| 2 | tb | White wine |
| 2 | tb | White wine vinegar |
| 1/2 | Lemon; juice of | |
| 1 | tb | Turmeric |
| 4 | tb | Coriander; chopped |
INSTRUCTIONS
FOR THE KIPPER FOR THE PICKLE 1 Preheat the grill. In a small pan melt the butter with the chilli powder and curry powder. 2 Heat a griddle pan and cook the kippers with the melted curry butter and lemon juice for 1-2 minutes. ut under the gri l for 2-3 minutes. 3 When cooked, remove the bone by pulling the tail up. Keep the flesh in whole pieces. In the meantime, make the pickle. Heat 1 tblsp oil in a medium pan. Cook the carrots and onion for 1-2 minutes. 4 Add the white wine, wine vinegar, lemon juice and turmeric and cook for 5-6 minutes. Add the coriander and remaining olive oil, and cook for a minute. 5 Spoon the pickle between two bowls and place the pieces of kipper on top and serve. Converted by MC_Buster. Per serving: 453 Calories (kcal); 41g Total Fat; (78% calories from fat); 3g Protein; 22g Carbohydrate; 55mg Cholesterol; 238mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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