Curried Salmon and Rice Slice |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is very very good, my aunty's recipe-we love this in my house. This may seem like a lot of ingredients, but it is too good to miss out on. Ingredients:
440 g salmon or 440 g tuna |
1 cup long grain rice |
1 egg |
30 g butter |
salt |
pepper |
45 g butter |
1 1/2 tablespoons curry powder |
1/2 cup mayonnaise |
2 tablespoons parsley (or more) |
60 g cheese, grated |
2 tablespoons flour |
1 1/2 cups milk |
2 teaspoons lemon juice |
1 egg |
Directions:
1. Cook rice in boiling salted water for 12 minutes; drain.
2. Combine rice with butter, egg, salt and pepper.
3. Line a 18cm x 28cm dish with aluminium foil, bringing it above sides of dish.
4. Press mixture over base and sides of tin.
5. Arrange drained, flaked fish over rice base.
6. Sauce:
7. Melt butter.
8. add flour and curry powder, stir until smooth, cook 1 minute and then remove from heat.
9. Add milk gradually, stirring until smooth.
10. Add mayonnaise and return to heat; stir until sauce boils and thickens.
11. Add lemon juice and parsley.
12. Reduce heat, simmer 1 minute and then remove from heat.
13. Add beaten egg, cool slightly.
14. Pour mixture onto fish.
15. Sprinkle with grated cheese.
16. Bake in a moderate oven 25-35 minutes or until golden brown.
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