A delightful and creamy salmon rice bake with a touch of curry and a cheesy topping.
Preheat your oven to 180°C (350°F).
Ensure the oven is fully preheated for even cooking.
In a saucepan, melt the butter over medium heat and sauté the diced onion until soft.
Cook the onion until translucent for the best flavor.
Stir in the curry powder and flour, cooking for a minute to form a paste.
Cooking the flour removes the raw taste.
Gradually add the milk, stirring constantly, until the mixture thickens.
Stir continuously to avoid lumps.
Mix in the cooked salmon and season to taste.
Break the salmon into chunks for even distribution.
Spread half of the cooked rice in a greased casserole dish, layer with half the salmon mixture, and dot with half the chutney. Repeat the layers.
Press down gently to create even layers.
Sprinkle the grated cheese evenly over the top.
Use a mix of cheeses for a richer flavor.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Check halfway through to ensure even browning.
Let the dish rest for 5 minutes before serving.
Resting allows the layers to set for easier serving.
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