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Add a photoServings: 2
Ingredients
- 50 gm Butter
- 1 tsp Chilli pwdr
- 1 tsp Mild curry pwdr
- 1 x Lemon, juice of
- 3 Tbsp. Extra virgin olive oil
- 2 x Carrots, sliced in rings
- 1 x Red onion, thinly sliced
- 2 Tbsp. White wine
- 2 Tbsp. White wine vinegar
- 1/2 x Lemon, juice of
- 1 Tbsp. Turmeric
- 4 Tbsp. Coriander, minced
Directions
- 1 Preheat the grill. In a small pan heat the butter with the chilli pwdr and curry pwdr.
- 2 Heat a griddle pan and cook the kippers with the melted curry butter and lemon juice for 1-2 min. ut under the gri l for 2-3 min.
- 3 When cooked, remove the bone by pulling the tail up. Keep the flesh in whole pcs. In the meantime, make the pickle. Heat 1 tblsp oil in a medium pan. Cook the carrots and onion for 1-2 min.
- 4 Add in the white wine, wine vinegar, lemon juice and turmeric and cook for 5-6 min. Add in the coriander and remaining extra virgin olive oil, and cook for a minute.
- 5 Spoon the pickle between two bowls and place the pcs of kipper on top and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 2 servings | |
| Calories 471 | |
| Calories from Fat 380 | 81% |
| Total Fat 43.25g | 54% |
| Saturated Fat 15.94g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 208mg | 9% |
| Potassium 559mg | 16% |
| Total Carbs 21.5g | 6% |
| Dietary Fiber 8.4g | 28% |
| Sugars 6.63g | 4% |
| Protein 3.27g | 5% |
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