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Creamy Smoked Fish and Coconut Kedgeree

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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.

Comments and images

Average user rating 4 stars out of 5

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neuropolitique

neuropolitique 03 November 2010 20:08

Delicious! I added chilli flakes and prawns. Thank you.

Adamhants

Adamhants 17 January 2010 14:20

very versatile and quick. full fat coconut milk could make it creamier though...

Melvyn

Melvyn 24 February 2008 19:28

Very good. For anyone who dislikes real creamy dishes rest assured this isn't like that, more like a risotto. I sprinkled toasted pine nuts on the top + more parsley & coriander, served it with brocolli.

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4 stars out of 5

Average user rating Based on 13 ratings

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Nutritional Info

Typical values per serving:
Energy 545.0kcal
Sugars 4.1g
Fat 20.5g
Saturated Fat 10.7g
Salt 4.0g

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This recipe was first published on Waitrose.com in March 2007