| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emp, Ready stead |
2 |
Servings |
INGREDIENTS
| 50 |
g |
Butter |
| 1 |
t |
Chilli powder |
| 1 |
t |
Mild curry powder |
| 1 |
|
Lemon, juice of |
| 3 |
T |
Olive oil |
| 2 |
|
Carrots, sliced in rings |
| 1 |
|
Red onion, thinly sliced |
| 2 |
T |
White wine |
| 2 |
T |
White wine vinegar |
| 1/2 |
|
Lemon, juice of |
| 1 |
T |
Turmeric |
| 4 |
T |
Coriander, chopped |
INSTRUCTIONS
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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