Zesty smoked haddock and prawn Pilau

500g piece smoked haddock
200g large raw peeled 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

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.

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