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lightly Curried Smoked Fish and rice Casserole with Potato Chip topping

lightly curried Smoked fish casserolle, made wtih white sauce onion celery curry and rice and covered with Potato Chips or alteratively a cheese and breadcrumb topping

Serves 4

Ingredients

10 cup of long grain rice
500g smoked cod
1 onion
1 stick celery
30g (10z) butter
2 teaspoons curry powder
1 pint of homemade white sauce or 2pkts of bought sauce
1 small packet of potato crisps.

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Method

Melt desertspoon of butter add 1/2 garlic crushed.
Grease a casserole dish all over with the garlic butter
cook Rice for 12 mins or until just tender - drain well. Put into shallow casserole dish .
Place fish in pan of cold water bring to boil slowly, remove from heat;drain well.
Remove bones break fish into pieces. Add to rice,
Peel and chop onion, chop celery,
heat butter in pan, add onion celery and curry powder
stir until onion is transparent.
Spread Onion Mixture over rice mixture.
Prepare white sauce.
Pour evenly over rice mixture.
Sprinkle evenly with lightly crushed potato crisps
You can substitute the crisp for cheese and Breadcrumb topping.
Bake uncoverd in moderate ove 20 minutes or until heated through.
serves 4

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Notes & Tips

If you substitue Cheese and Breadcrumbs for the topping . Mix the cheese and breadcrumbs in a bag. Melt desertspoon of butter and mix with garlic butter leftover butter from greasing the dish. Add the melted butter to Cheese & 'Breadcrumbs Shake togerther in bag. T This will make a great topping. You can also use this topping for Potato Bake.