Creamy smoked fish and coconut kedgeree…

You will need:

3 tbsp  Curry Paste
450g undyed smoked haddock or cod, cut into large pieces
400ml Coconut Milk
2 bunches salad onions, thickly sliced

100g frozen peas
2 tbsp chopped fresh coriander
2 tbsp chopped fresh parsley
250g basmati rice, cooked
1 lime, cut into 4 wedges

alternatively: an egg per serving, poached until the yoak is just still runny

what to do:

Fry the curry paste for 1–2 minutes in a large saucepan. Add the smoked fish. 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, peas and chopped herbs, and cook for a further minute.
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 or poached egg atop.


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