Curried Fish In Rice Ring

1/4 teaspoon salt
1/2 cup boiling water
1 pound pike, pollack, sole or haddock fillets
2 tablespoons butter or margarine
1/4 cup minced onion
2 tablespoons flour
1 teaspoon curry powder
1 teaspoon sugar
1/4 teaspoon salt
Dash ginger
3/4 cup milk
3 cups cooked rice
1 package (10 ounces) frozen green peas, cooked and drained

Heat water and salt to boiling. Add fish; cover and simmer 6 to 10 minutes or until fish flakes easily with fork. Drain; reserve 1/2 cup broth. Break fillets into 2-inch pieces; keep warm while preparing sauce.

Melt butter in saucepan; cook and stir onion in butter until tender. Stir in flour, curry powder, sugar, salt and ginger; cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in reserved broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in fish; heat through.

Mix rice and peas; pack lightly in greased 6-cup ring mold. Unmold on large serving dish; pour fish sauce into center of mold. 4 to 6 servings.

A whisper of curry and a dash of ginger give distinction to the economical luncheon casserole.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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