Tom Kerridge’s One Pot Smoked Haddock and Curried Coconut Rice

Ingredients

• 2 tbsp light olive oil

• 20g butter

• 1 large onion, diced

• 3 garlic cloves, finely chopped

• 2 tsp mild roasted curry powder

• 400ml coconut milk

• 250ml chicken stock (or fish stock)

• 350g basmati rice

• 400g Scottish Smoked Haddock, cut into 1-2 inch pieces

• 150g green beans, cut into 1 inch pieces

• 2 tbsp fresh coriander, roughly chopped

• 1 red chilli, finely sliced

• 1 lime, cut to wedges to serve

4 servings

Calories~863 kcal

Protein~31 g

Carbs~79 g

Fat~46 g

Fiber~4 g

Sugar~5 g

Total recipe

Calories~3,450 kcal

Protein~125 g

Carbs~315 g

Fat~185 g

Fiber~15 g

Sugar~18 g

Method

• Step 1

  Heat the olive oil and butter in a large frying pan over a medium- high heat. Once melted and foaming, add the onion and cook for 4 mins. Then add the garlic and cook for a further 2 mins until softening. Sprinkle over the curry powder and cook, stirring, for 1 min more.

• Step 2

  Pour over the coconut milk and stock and bring to the boil. Stir through the rice, season and mix again. Cover with the lid and cook over a medium heat for 10 mins.

• Step 3

  Next, add the smoked haddock and green beans, return the lid and cook for a further 6-8 mins.

• Step 4

  Remove the lid and sprinkle with coriander and chilli. Set the pan on the table and serve with lime wedges.