MILDLY CURRIED SALMON AND RICE (ALL-IN-ONE)
I love salmon and am always looking for different ways to have it. I came across this recipe in a cook book called 'Take 3 Cooks'. It's really simple and quickly made.
Provided by -Sylvie-
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Squeeze the lemon juice over the salmon pieces.
- In a skillet heat half the butter over gentle heat.
- Add the spring onions and fry until soft but not brown.
- Stir in the curry powder and fry for another minute.
- Add the cream and simmer on low heat for 2-4 minutes.
- In a second skillet heat the rest of the butter on a very gentle heat.
- Add the salomon and cook until it's done, time depends on size of chunks.
- You'll be able to tell from looking at the colour, approx 5-8 minutes.
- Mix the rice into the cream and onion mixture and stir well, season with salt and pepper to taste.
- Then add the salmon and mix gently until everything is heated through.
- Sprinkle the top with chopped parsley and serve.
CURRIED SALMON & RICE
My Mum found a recipe for this dish when I was a kid, and it became my favourite meal! There is another version of this on zaar, but when i made it, the measurements didn't quite work out, so here is the way I cook it...
Provided by Sara 76
Categories Long Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Boil rice until just cooked.
- Drain, and add butter, eggs, salt, and pepper. Press mixture into a baking dish, creating the base.
- Cover rice with the canned fish.
- Melt butter in microwave. Add flour & curry powder, microwave for 30 seconds.
- Slowly add milk, whisking to keep it smooth.
- Add mayonnaise.
- Microwave for 3 minutes, whisk, and microwave for a further 2 minutes.
- Add lemon juice and parsley.
- Microwave 1 minute.
- Add eggs, stirring well. Set aside to cool fora couple of minutes.
- Pour the sauce over the fish, top with grated cheese.
- Bake in a moderate oven for 30 minutes, or until cheese browns.
Nutrition Facts : Calories 670.2, Fat 27, SaturatedFat 13.6, Cholesterol 242.5, Sodium 546.3, Carbohydrate 69.4, Fiber 2.5, Sugar 2.6, Protein 35.5
CURRIED SALMON CAKES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a microwave-safe bowl.
- Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes. Flake with a fork and cool slightly. Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes.
- Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl. In a separate bowl, mix 1 tablespoon of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 teaspoon salt, and pepper to taste.
- Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side. Drain on paper towels. Serve with the mango salad and curried tartar sauce.
Nutrition Facts : Calories 536, Fat 34 grams, SaturatedFat 7 grams, Cholesterol 112 milligrams, Sodium 767 milligrams, Carbohydrate 30 grams, Fiber 3 grams, Protein 27 grams
CURRIED SALMON AND RICE SLICE
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.
Provided by Perfect Pixie
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook rice in boiling salted water for 12 minutes; drain.
- Combine rice with butter, egg, salt and pepper.
- Line a 18cm x 28cm dish with aluminium foil, bringing it above sides of dish.
- Press mixture over base and sides of tin.
- Arrange drained, flaked fish over rice base.
- Sauce:
- Melt butter.
- add flour and curry powder, stir until smooth, cook 1 minute and then remove from heat.
- Add milk gradually, stirring until smooth.
- Add mayonnaise and return to heat; stir until sauce boils and thickens.
- Add lemon juice and parsley.
- Reduce heat, simmer 1 minute and then remove from heat.
- Add beaten egg, cool slightly.
- Pour mixture onto fish.
- Sprinkle with grated cheese.
- Bake in a moderate oven 25-35 minutes or until golden brown.
CURRIED CHICKEN AND RICE SALAD
Provided by Shula Udoff
Categories Chicken Herb Poultry Rice Quick & Easy Pea Spring Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and curry powder and sauté 5 minutes. Add chicken and sauté until cooked through, about 4 minutes. Transfer to large bowl and cool. Mix in rice, peas, bell peppers, raisins and cilantro.
- Whisk remaining 3/4 cup oil, vinegar and cumin in small bowl to blend. Add enough dressing to salad to season to taste; toss well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
CURRIED SALMON BAKE
Only three ingredients provide moist salmon fillets bursting with flavor! Wonderful garnished with basil leaves and served with Naan bread and steamed Jasmine rice. Also delicious substituting ahi (tuna), monkfish, or other firm white fish such as halibut, swordfish, or snapper.
Provided by KCFOXY
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
- In a bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture.
- Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.
Nutrition Facts : Calories 393.8 calories, Carbohydrate 2.6 g, Cholesterol 107.8 mg, Fat 28.2 g, Protein 30.8 g, SaturatedFat 10.8 g, Sodium 134.4 mg, Sugar 0.2 g
CURRIED RICE
I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.
Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
MOM'S CURRIED FRUIT
This is my favorite traditional side dish for our holiday meals... it may sound a bit on the weird side... but go for it!
Provided by Carrie
Categories Side Dish Curry Side Dish Recipes
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
- Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 57.6 g, Cholesterol 6.8 mg, Fat 2.8 g, Fiber 3.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 43.9 mg, Sugar 35 g
CURRIED SALMON PASTRY
My dad used to make this one when I was a kid. I think the original recipe was adapted from a Women's Weekly cookbook. I cook this from memory and by eye so I'm not sure that my measurements will be 100% accurate. This is great served hot or cold.
Provided by OzLolly
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove large bones and skin from salmon. Flake salmon and crush fine bones.
- Combine salmon, carrot, cheese, onion, mayonnaise and curry powder. Add extra mayonnaise if mixture is dry and crumbly. The mixture should be "sticky".
- On a greased oven slide, place one sheet of frozen puff pastry. Spread salmon mixture over sheet, leaving about 1 inch edge.
- Top with other sheet of puff pastry and press around edges to seal.
- Cut 3 slits into the top sheet of pastry to allow filling to vent steam.
- Brush pastry lightly with beaten egg and bake in a hot oven, 220°C, for 15-20 minutes or until golden.
Nutrition Facts : Calories 692.4, Fat 47.2, SaturatedFat 13.8, Cholesterol 70.3, Sodium 662.4, Carbohydrate 47.3, Fiber 2.2, Sugar 3.2, Protein 20.4
CURRIED RICE
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael's excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael's childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I've been messing with it ever since. Please note: You'll end up with more curry paste than you'll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
Provided by Sam Sifton
Categories grains and rice, side dish
Time 30m
Yield 2 to 4 servings, plus additional curry paste
Number Of Ingredients 14
Steps:
- Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
- Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
- Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
- To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
CURRIED RICE
An easy Curried Rice recipe
Categories Rice Side Steam Vegetarian Curry Spring Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
- Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
- Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.
CURRIED SALMON
Until our daughter shared this recipe, my husband and I swore we didn't like salmon. But after one taste of this grilled version, we were converts!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.
Nutrition Facts :
HOT CURRIED FRUIT
Baked and served hot, this soothing side dish is made with a colorful blend of handy canned fruits. It's simple to prepare yet special enough to serve at an Easter buffet. -Elizabeth Hunter, Prosperity, South Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.
Nutrition Facts : Calories 244 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 54mg sodium, Carbohydrate 55g carbohydrate (49g sugars, Fiber 3g fiber), Protein 1g protein.
SALMON AND RICE CASSEROLE
This is quick and easy. The curry powder adds a great flavour. I found the original recipe in a booklet called Family Meal Planning published in 1972 and received permission to post the recipe.
Provided by Timothy
Categories Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Grease casserole dish.
- Melt margarine.
- Add flour& salt and cook for 1 minute while stirring.
- Remove from heat.
- Add milk gradually, return to heat and cook and stir until thickened.
- Stir curry powder and worcestershire sauce into sauce.
- Break salmon into chunks and add to sauce.
- Add cooked rice.
- Pour into greased casserole.
- Sprinkle cheese on top.
- Bake at 350 degrees F for 30 minutes.
Nutrition Facts : Calories 438.2, Fat 15.5, SaturatedFat 6, Cholesterol 60.7, Sodium 659.6, Carbohydrate 47.2, Fiber 0.9, Sugar 4.4, Protein 25.4
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