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Serving: 4
Preparation
Time: 15 Minutes, plus drying
Cooking Time:
30-50 Minutes
 Ingredients
-
75 g (3oz) wild
rice
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175 g (6oz)
basmati rice
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325g (11oz)
kipper fillets
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25 g (1oz) butter
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1 small onion,
chopped
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1 small garlic
clove, chopped
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grated rind and
juice of 1 lemon
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1 tablespoons
hot curry paste
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1 teaspoons
ground turmeric
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4 ripe
tomatoes, skinned, deseeded and diced
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50 g (2oz)
cashew nuts
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2 tablespoons
chopped fresh coriander
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2 tablespoons
chopped parsley
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Salt and
pepper
Garnish
:
1 hard � boiled egg, shelled and quartered
Directions
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Cook the
wild rice according the packet instructions, and drain. Cook the
basmati rice in plenty of lightly salted boiling water for 15
minutes; drain, refresh under cold water and drain again. Spread
both rice(s) on a baking sheet ands leave to dry for 30 minutes.
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Steep the
kippers in a bowl filled with boiling water for 8-10 minutes until
they are cooked. Drain well and pat dry, skin the fillets and
discard and large bones, then carefully flake the flesh.
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Melt the butter
in a saucepan and fry the onion garlic, lemon rind and juice,
curry paste and turmeric for 5 minutes, add the tomatoes and
cashew nuts and try for a further 10 minutes. Add the coriander
and parsley, season with salt and pepper to taste and continue to
stir over a low heat for 4-5 minutes until warmed through.
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Stir the
rice and kippers through the mixture and transfers to warmed
serving plates. Garnish with the egg quarters and serve
immediately.
Nutritional Information
Kippers are
only fish and a rich source of a particular type of polyunsaturated
fat found only in the oils of such fish. These fish oils may protect
against coronary heart disease. Kippers also contain vitamins A and
D.
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Carbohydrate
56 g
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Protein 30 g
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Fat 24g
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KJ 2335
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kcal 560
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