Haddock and prawn kedgeree


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


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.

Haddock and prawn kedgeree
  • Preparation time: 2 minutes
  • Cooking time: 13 minutes
  • Total time: 15 minutes 15 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2782.36kJ
Fat 26.6g
Saturated Fat 9.4g
Carbohydrate 66.9g
Sugars 7.8g
Salt 3g

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4 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu Mar 10 16:16:00 GMT 2011.