Smoked haddock and prawn pilau

Name: Smoked haddock and prawn pilau
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 500g piece undyed smoked haddock; 200g large raw peeled prawns (we used Young’s frozen tiger prawns), thawed; 2 tbsp olive oil; 1 onion, finely chopped; 2cm piece fresh ginger, finely chopped; 1 tsp ground cumin; 1 tsp turmeric; Grated zest and juice of 1 lime, plus lime wedges to serve; 300g basmati rice; 50g unsalted cashew nuts, toasted and roughly chopped; Large bunch of fresh coriander, roughly chopped

Easy
November 2007

Easy
November 2007

Serves 4
Ready in 45 minutes

This smoked haddock and prawn pilau recipe is a light and zesty Indian-inspired recipe.

Dairy-free recipes

Nutrition: per serving

Calories: 543kcals
Fat: 13.4g (2.2g saturated)
Protein: 41.2g
Carbohydrates: 64.7g (2.2g sugar)
Salt: 2.7g

Nutrition: per serving

Calories: 543kcals
Fat: 13.4g (2.2g saturated)
Protein: 41.2g
Carbohydrates: 64.7g (2.2g sugar)
Salt: 2.7g

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Ingredients

500g piece undyed smoked haddock
200g large raw peeled prawns (we used Young’s frozen tiger prawns), thawed
2 tbsp olive oil
1 onion, finely chopped
2cm piece fresh ginger, finely chopped
1 tsp ground cumin
1 tsp turmeric
Grated zest and juice of 1 lime, plus lime wedges to serve
300g basmati rice
50g unsalted cashew nuts, toasted and roughly chopped
Large bunch of fresh coriander, roughly chopped

Method

Place 1 litre of boiling water from the kettle in a saucepan and bring to a gentle simmer. Add the haddock and prawns and poach for 3-4 minutes. Remove with a slotted spoon and reserve the cooking liquid. Flake the haddock into pieces, discarding any skin or bones.
Heat the oil in a large frying pan, add the onion and cook gently for a few minutes, until tender. Stir in the ginger, cumin, turmeric and lime zest and cook for a further minute. Add the rice and toss to coat well in the oil and spices. Pour in the reserved poaching liquid and bring to a simmer, stirring occasionally. Cover and cook over a gentle heat for 20-25 minutes or until the rice is tender and all the liquid has been absorbed.
Remove from the heat and, using a fork, fold in the flaked fish, prawns, lime juice, nuts and coriander. Serve immediately with extra lime wedges to squeeze over.