Smoked haddock & leek pilaf

Smoked haddock & leek pilaf

This easy recipe for smoked haddock & leek pilaf is a spicy and savoury fusion of the best of British and Indian flavours.

By , 21 September 2015
Smoked haddock & leek pilaf
  • Ready in: 40 mins
  • Serves: 4
  • Price: £2.12 per serving
Nutritional Info
Each 314g serving contains
  • Energy 1156KJ 276KCAL
    14%
  • Fat med
    9.7g
    14%
  • Saturates low
    1.4g
    7%
  • Sugars low
    2.8g
    3%
  • Salt med
    1.8g
    30%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 368kJ/88kcal.
Ingredients
  • 2 tbsp olive oil
  • 100g chestnut mushrooms, quartered
  • 1 large leek, trimmed and thinly sliced
  • 225g long-grain white rice
  • 1 level tbsp Asda Mild Curry Powder
  • 175g frozen peas
  • 350g smoked haddock, skinned and broken into bite-sized pieces
  • 160g bag baby spinach
  • 2 tbsp chopped fresh coriander, to serve
Method
  • Heat 1 tbsp of the oil in a large pan and cook the mushrooms over a high heat for 3-4 minutes until browned and any moisture is driven off. Remove and set aside. Add the rest of the oil and cook the leek over a low heat, stirring often, for 5 minutes.

  • Add the rice and curry powder and stir to coat. Pour in 800ml hot water and heat until simmering. Cover and cook over a low heat for 8 minutes.

  • Add the mushrooms, peas and fish, and return to a simmer. Cover and cook for 5-10 minutes or until the rice is cooked, adding the spinach for the last 2 minutes. Serve with fresh coriander.