Easy Indian-style Pilaf
A British-Indian style risotto-like rice dish featuring smoked cod or salmon, Gunga peas, and coconut milk.
Ingredients
Cooked basmati rice or white rice
400 g
Canned Gunga peas or lentils (drained)
200-300 g
Ghee or butter (chopped)
50 g
Spice paste (such as harissa)
2 tbsp
Smoked cod, cod or salmon fillets
2 portions of 250 g
Scallions (sliced)
6
Red or green chili (sliced)
1-2
Low-fat coconut milk
200 ml
Vegetable stock
100 ml
Fresh cilantro (torn)
1 large handful
Free-range eggs (hard-boiled, peeled, quartered)
3
Limes (halved, optional)
2-3
Instructions
1
Cook the fish
Mix the rice and peas together and set aside. In a large pot, melt the ghee or butter and stir in the spice paste. Add the fish fillets skin-side down, scatter the scallions and chili around them, then pour in the coconut milk and stock.
2
Finish
Cover, lower the heat, and simmer for 8 minutes, then uncover. Remove and discard the fish skin, then break the fish into chunks. Stir the rice and peas into the pot, cover, and cook for 5 minutes until heated through. Serve topped with cilantro and eggs, adding half a lime if desired.
