Ingredients
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
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Steps
- 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.
- 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.
- 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.
