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Haddock and prawn kedgeree
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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:
This recipe was first published in March 2011.