Ingredients
Method
1.Melt butter in a heavy-based medium saucepan and sauté onion, garlic, ginger, curry powder and cumin for 2-3 minutes until softened and fragrant. Add rice and cook 2-3 minutes until well coated and slightly toasted. Gradually add stock ½ cup at a time, stirring well until the grains are just tender. Add fish and cream. Gently mix and heat through. Season to taste.
2.Separate the egg yolk from the white and finely dice both. Serve the smoked fish rice in bowls with a little egg and a spoon of dukkha and fresh chopped parsley.
Note
- Dukkha is an Egyptian mix of coarsely ground spices, nuts and sesame seeds. It adds a boost of flavour and a hint of crunchy texture. – Per serve: Energy: 522kcal, 2186kj Protein: 12.7g Fat: 21g Saturated fat: 11.8g Cholesterol: 242mg Carbohydrate: 68g Fibre: 3.8g Sodium: 669mg