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Curried Rice With Smoked Haddock Recipe

Curried Rice With Smoked Haddock Recipe

Preparation Time
15 minutes
Cooking Time
25 minutes
Servings
5 persons
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It is so effortless and delightful dish that all you need is just a salad to serve this amazing Curried Rice With Smoked Haddock Recipe. It's simplistic look and ideal flavor will be loved by everyone.

Nutrition Facts

Amount per Serving

Calories 378.88 kcal

% Daily Value *

Total Fat 10.29 g
15.8 %
Saturated Fat Content 3.79 g
19 %
Cholesterol 65.36 mg
21.8 %
Sodium 939.19 mg
39.1 %
Total Carbohydrate
14.9 %
Dietary Fiber 7.04 g
28.1 %
Sugars 5.04 g
12.6 %
Protein 27.27 g
54.5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Ingredients

Butter without salt1 oz
Spices, curry powder 1 tbsp
Spices, pepper, black 1 dash
Spices, turmeric, ground ½ tsp
Olive oil1 tablespoon
Home prepared, fish stock2 cup
Celery, raw 2 stalk, medium 7-1/2" - 8" long
Onions raw1 medium 2-1/2" dia
Parsley, raw 4 tbsp
Peas, green, raw ⅛ lb
Tomatoes, red, raw4 medium whole 2-3/5" dia
Hot green chilli peppers, raw 1 pepper
Fish, haddock, smoked 12 oz, boneless
Chickpeas garbanzo beans, canned 1 ¾ cup
White rice, long grain, cooked1 ¾ cup


Preparation method

  1. Chop the onion.
  2. Cut the fish into 3 pieces.
  3. Slice the celery stick.
  4. Remove the seeds of the chili and then finely chop it.
  5. Take a saucepan, place the haddock in it and then ladle over the enough water to cover.
  6. Cover, simmer for 4 minutes, or until the flesh starts to flake away from the skin.
  7. Set aside the fish and discard the liquid.
  8. Take a heavy-based frying pan.
  9. Heat the butter and oil in it and then fry the celery, onion and chili for 5 minutes or until softened.
  10. Now put the curry powder, stock, rice and turmeric.
  11. Cover, and let simmer for 10 minutes, stirring time to time.
  12. Place the tomatoes in the bowl of water and leave for 30 seconds.
  13. Peel the tomatoes, then remove the seeds and then chop them.
  14. Flake the fish and remove the skin and bones.
  15. Then stir the fish into the rice together with the peas, chickpeas, tomatoes, parsley and seasoning.
  16. Cook for 5 minutes more until all the ingredients is tender. Serve at once.
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