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Curried Seafood Rice Recipe
|Long grain rice||2 1⁄2 Cup (40 tbs)|
|King prawns||1 Pound (500 Gram)|
|Canned crab||260 Gram (2 Cans, 130 Gram Each)|
|Smoked haddock/Smoked cod||1 Pound (500 Gram)|
|Butter||4 Ounce (125 Gram)|
|Curry powder||3 Teaspoon|
|Butter||2 Ounce (60 Gram, Extra Required)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Cream||1⁄3 Cup (5.33 tbs)|
|Hard boiled eggs||3|
Serving size: Complete recipe
Calories 5219 Calories from Fat 1715
% Daily Value*
Total Fat 193 g297.7%
Saturated Fat 109.3 g546.4%
Trans Fat 0 g
Cholesterol 2475.3 mg825.1%
Sodium 7254.5 mg302.3%
Total Carbohydrates 537 g178.8%
Dietary Fiber 6.5 g26%
Sugars 60.8 g
Protein 306 g612%
Vitamin A 187% Vitamin C 30.7%
Calcium 135.7% Iron 120.1%
*Based on a 2000 Calorie diet
Place haddock in shallow pan, cover with water, cover, bring slowly to the boil.
Boil gently 5 minutes.
Drain and flake fish.
Shell and devein prawns, chop roughly.
Drain and flake crab.
Melt butter in pan, add curry powder and chopped shallots, cook 10 seconds.
Add seafood, toss lightly with a fork.
Remove from heat, stir lightly into rice.
Melt extra butter in pan, stir in flour, cook 5 seconds, remove from heat, stir in milk.
Return to heat, stir until sauce boils and thickens.
Remove from heat, stir in wine and cream, season with salt and pepper.
Return to heat, cook 1 minute then pour sauce over rice, mix lightly with a fork.
Decorate top with slices of hard-boiled egg, sprinkle paprika over top.