Skip to navigation Skip to content
Print

Waitrose

Creamy Smoked Fish and Coconut Kedgeree

Spicy rice and coconut are an excellent base for the robust flavours of smoked fish, making this kedgeree a good family supper.

Preparation time:
10 minutes
Cooking time:
10 minutes
Total time:
20 minutes 20 minutes
Serves:
 4

Ingredients

  • 3 tbsp Patak's Korma Curry Paste
  • 450g undyed smoked haddock or cod, cut into large pieces
  • 400ml Bart Reduced-fat Coconut Milk
  • 2 bunches salad onions, thickly sliced
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh parsley
  • 250g basmati rice, cooked
  • 1 lime, cut into 4 wedges

Method

  1. Fry the korma curry paste for 1–2 minutes in a large saucepan. Add the smoked fish.
  2. Stir in the coconut milk, bring to the boil, then reduce to a low heat. Poach for 3-4 minutes, or until the fish is nearly cooked. Add the salad onions and chopped herbs, and cook for a further minute.
  3. Stir in the basmati rice and simmer for a couple of minutes, until everything is piping hot. Season to taste. Pile on to a serving dish and serve with lime wedges.