Haddock and prawn kedgeree

  • Preparation time: 2 minutes
  • Cooking time: 13 minutes
  • Total time: 15 minutes 15 minutes

Serves: 4

Ingredients

1 tbsp oil
1 onion, chopped
300g unsmoked haddock, skinned and diced
300g pack Waitrose freshly cooked, peeled king prawns
3 tbsp Cooks’ Ingredients tikka curry Paste
1.2kg pack Waitrose frozen pea and asparagus risotto

Method

Heat the oil in a large frying pan and fry the chopped onion for 3 minutes. Add the haddock, the king prawns and curry paste and cook for a further 2-3 minutes. Stir in the risotto, cover and cook for 10 minutes, stirring occasionally. Serve with a fresh green salad.