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.
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.
Serves 3
30