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

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.

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.