Clodagh Mckenna; @clodagh_mckenna
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Ingredients
- 300g basmati rice, washed well
- 2 tablespoon vegetable oil
- 1 brown onion, peeled and finely chopped
- 2 green chillies, deseeded and finely chopped
- 3 garlic cloves, peeled and roughly chopped
- 3cm ginger, peeled and grated
- 1 teaspoon mustard seeds
- ½ teaspoon ground clove
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 bay leaf
- 1 large tomato roughly chopped
- 400ml coconut milk
- 150g sugar snap peas
- 250g king prawns, peeled
- 350g haddock, cut into 2.5cm chunks
- 2 tablespoons coriander leaves, roughly chopped
- Sea salt and freshly ground black pepper
Method
1. First, cook the rice by adding it to a large pan of salted boiling water and boiling for 10-12 minutes or until tender. Once cooked drain, rinse with boiling water and set aside.
2. While the rice is cooking heat the oil in a large ovenproof casserole dish or pan. Add the onion and fry for 10 minutes until softened and golden.
3. Add the chilli, ginger, garlic, all the spices and the bay leaf. Fry for 2 minutes, stirring constantly until aromatic.
4. Add the chopped tomato and fry for 2 minutes.
5. Pour in the coconut milk. Add a pinch of salt and some freshly ground black pepper and bring to a simmer. Simmer the sauce for 8-10 minutes, until it has thickened nicely.
6. Gently stir through the haddock, prawns and sugar snap peas. Simmer for 5 more minutes, check the seasoning and serve with the rice and a scattering of coriander leaves.
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