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


  • 1. 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.


  • 1.

    Melt desertspoon of butter add 1/2 garlic crushed.

  • 2.

    Grease a casserole dish all over with the garlic butter

  • 3.

    Cook Rice for 12 mins or until just tender - drain well. Put into shallow casserole dish .

  • 4.

    Place fish in pan of cold water bring to boil slowly, remove from heat;drain well.

  • 5.

    Remove bones break fish into pieces. Add to rice,

  • 6.

    Peel and chop onion, chop celery,

  • 7.

    Heat butter in pan, add onion celery and curry powder

  • 8.

    Stir until onion is transparent.

  • 9.

    Spread Onion Mixture over rice mixture.

  • 10.

    Prepare white sauce.

  • 11.

    Pour evenly over rice mixture.

  • 12.

    Sprinkle evenly with lightly crushed potato crisps

  • 13.

    You can substitute the crisp for cheese and Breadcrumb topping.

  • 14.

    Bake uncoverd in moderate ove 20 minutes or until heated through.

  • 15.

    Serves 4


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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings