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Haddock and prawn kedgeree
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Serves: 4
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.
Typical values per serving:
Energy |
2782.36kJ 665kcals |
---|---|
Fat | 26.6g |
Saturated Fat | 9.4g |
Carbohydrate | 66.9g |
Sugars | 7.8g |
Salt | 3g |
This recipe was first published in March 2011.
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