charlottegrace1
Gold Member
Serves 4
175g long grain rice
a pinch of saffron or the end of a teaspoon of tumeric (its just to give colour)
225g smoked haddock
low fat cooking spray
1 onion chopped
1 tablespoon curry powder
100 ml chicken or vegetable stock
2 hard boiled eggs quartered
fresh flat leafed parsley
150ml low fat plain yogurt
Cook the rice with the saffron/tumeric according to the packet, and drain, reserving the liquid.
Using the rice liquid, pour it over the fish and leave to stand for 10 mins to poach the fish.
Drain, (reserving the liquid) and skin, flake and remove any bones from the fish.
Heat a frying pan and spray with the low fat spray and fry the onions till they are soft but not browned.
Add the curry powder and cook for 2 mins to cook out the curry powder.
Stir the fish, onion, reserved stock, eggs, parsley and yogurt into the drained rice, return to a low heat to warm through and serve. Do not put on too high a heat or the yogurt will separate.
175g long grain rice
a pinch of saffron or the end of a teaspoon of tumeric (its just to give colour)
225g smoked haddock
low fat cooking spray
1 onion chopped
1 tablespoon curry powder
100 ml chicken or vegetable stock
2 hard boiled eggs quartered
fresh flat leafed parsley
150ml low fat plain yogurt
Cook the rice with the saffron/tumeric according to the packet, and drain, reserving the liquid.
Using the rice liquid, pour it over the fish and leave to stand for 10 mins to poach the fish.
Drain, (reserving the liquid) and skin, flake and remove any bones from the fish.
Heat a frying pan and spray with the low fat spray and fry the onions till they are soft but not browned.
Add the curry powder and cook for 2 mins to cook out the curry powder.
Stir the fish, onion, reserved stock, eggs, parsley and yogurt into the drained rice, return to a low heat to warm through and serve. Do not put on too high a heat or the yogurt will separate.
