Smoked haddock and prawn pilaf recipe

If you’re after a proper winter warmer, this smoked haddock and prawn pilaf recipe by Sophie Michell is full of flavour and will really hit the spot after a chilly day out and about.

This smoked haddock and prawn pilaf with coriander and cashew yoghurt recipe is from the Total Greek Yoghurt archives. I was attracted to it because it’s a bit like a pimped-up kedgeree. I think the idea of the yoghurt thickened and flavoured with the cashews is great too.

Serves 4

For the pilaf

4 medium free-range eggs large pinch of saffron threads
450ml hot fish stock
2tbsp sunflower oil
1 large onion, finely chopped
2tsp ground coriander

1tsp cumin seeds
1–2 green chillies, deseeded and thinly sliced
175g basmati rice, rinsed well in cold water and drained
350g smoked haddock, skinned, boned and cut into 3cm chunks
175g raw, peeled large king prawns

For the cashew yoghurt

40g cashews, finely chopped
150g 0% Greek yoghurt
15g coriander, freshly chopped
Zest and juice of 1/2 lemon or 1 lime

Boil the eggs in water for 8 minutes until hard boiled. Set aside to cool. Once cooled, peel and quarter the eggs.

Mix the saffron with the hot stock and set aside for 10 minutes.

Heat the oil in a large, wide, non-stick frying or sauté pan over a medium heat. Add the onion, ground coriander, cumin and chillies and fry for 10 minutes until golden. Add the rice and stock with the saffron threads to the pan, bring to the boil, stir well and cover. Reduce to a gentle simmer and cook for 8 minutes.

Meanwhile, make the cashew yoghurt. Dry-fry the cashews in a small non-stick frying pan over a medium heat until golden, cool for a few minutes, then mix with the yoghurt, coriander and lemon or lime zest and juice.

Gently stir the rice, scatter the haddock and prawns on the top, cover again and cook for a further 8 minutes, until the fish and prawns are cooked through.

Serve the pilaf with the coriander and cashew yoghurt.

Taken from Total Greek Yoghurt Cookbook by Sophie Michell, published by Kyle Books. Priced at £15.19

If you’re after a proper winter warmer, this Smoked Haddock and Prawn Pilaf by Sophie Michell is full of flavour and will really hit the spot after a chilly day out and about.

This Smoked Haddock and Prawn Pilaf with Coriander and Cashew Yoghurt recipe is from the Total Greek Yoghurt archives. I was attracted to it because it’s a bit like a pimped-up kedgeree. I think the idea of the yoghurt thickened and flavoured with the cashews is great too.