1 Preheat the grill. In a small pan melt the butter with the chilli powder and curry powder. 2 Heat a griddle pan and cook the kippers with the melted curry butter and lemon juice for 1-2 minutes. ut under the gri l for 2-3 minutes. 3 When cooked, remove the bone by pulling the tail up. Keep the flesh in whole pieces. In the meantime, make the pickle. Heat 1 tblsp oil in a medium pan. Cook the carrots and onion for 1-2 minutes. 4 Add the white wine, wine vinegar, lemon juice and turmeric and cook for 5-6 minutes. Add the coriander and remaining olive oil, and cook for a minute. 5 Spoon the pickle between two bowls and place the pieces of kipper on top and serve. Per serving: 453 Calories (kcal); 41g Total Fat; (78% calories from fat); 3g Protein; 22g Carbohydrate; 55mg Cholesterol; 238mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.