Peel and chop the onion. Slice the mushrooms. Deseed and dice the red pepper. Fry the onion in oil until soft.
Add the mushrooms and red pepper and cook for a further 2 minutes.
Stir in the rice.
Mix the stock powder with the water.
Add the stock, peas and curry powder to the rice mixture.
Simmer for 15 minutes, or until the rice is tender.
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.