Curried Seafood Rice
|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|
Cook rice in large boiler of boiling salted water for 10 minutes.
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.