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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

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.

Average customer rating

Rating 4 out of 5 stars Based on 7 ratings


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Nutritional information

Per serving % of RDA What is RDA?
Energy 545kcal
Fat 20.5g
Saturated Fat 10.7g
Salt 4g
Sugars 4.1g

For more information about nutritional labeling, click here.

Drink Recommendation

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Customer comments & images

Average customer rating: Rating 4 out of 5 stars

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User images:


Adamhants

17/01/2010

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

Melvyn

24/02/2008

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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