Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 tbsp Butter
- 2 cup Cooked rice
- 2 cup Smoked yellowfish
- 3/4 cup Heavy cream
- 1 tsp Curry powder
- Salt to taste
- 4 Hard boiled eggs
- 3 tbsp Chopped parsley
- =
Directions
Christmas eve preperation (20 minutes)
Prepare hard boiled eggs.
Cook rice, fluff gently and refrigerate. Prepare fish.
You can use any fish or shell fish but i use thick slabs of smoked yellowfish, or thick slabs of smoked haddock.
Thin fillets tend to break up into pieces too small.
Place fish in pan, cover with water, and heat gently until just before boiling point.
Drain and refrigerate.
Allowing fish to boil will turn it into mush during final cooking.
Christmas morning preperation (15 minutes)
In a microwave dish or double boiler, melt butter and heat cream (reserving 3 t for moisture adjustment).
Add cooked rice and mix well.
Gently break cold fish into bite size pieces and add to mixture.
Chop hard boiled eggs and add to mixture.
Adjust moisture before heating mixture.
Microwave mixture should be moist but not damp.
If using doubleboiler to heat mixture, add reserved cream until mixture is slightly sloppy or it will dry out during heating.
Heat mixture in microwave on high, stirring every minute until hot.
Garnish with chopped parsley and serve