Smoked Haddock & Prawn Pilaf with Coriander & Cashew Yoghurt


150g FAGE Total 0%

Large pinch saffron

450ml hot fish stock

2tbsp sunflower oil

1 large onion, finely chopped

2 tsp ground coriander

1 tsp cumin seed

1-2 green chillies, thinly sliced

200g green beans, sliced

1 large courgette, sliced

175g basmati rice, rinsed well

250g cherry tomatoes

350g smoked haddock, skinned, boned & cut into 3cm chunks

175g raw large peeled prawns

40g cashew nuts, finely chopped

½ 25g bunch coriander, chopped

½ lemon or 1 lime, zest & juice

  1. Mix saffron with the stock and set aside for 10 minutes. Heat the oil in a large wide frying pan or sauté pan, add the onion, coriander, cumin and chillies and fry for 10 minutes until golden. Add green beans and courgette and cook for 5 minutes, stirring.
  2. Add the rice, tomatoes and stock to the pan, bring to the boil, stir well and cover. Reduce to a gentle simmer and cook for 8 minutes. Stir gently, 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.
  3. Meanwhile, toast the cashews in a small frying pan until golden, cool for a few minutes, then mix with the yoghurt, coriander and lemon zest and juice. Serve with the pilaf.