Slimming World Recipes
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Serves: 4
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Prep. time: 30 minutes plus standing
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Total time: Less than 30 Minutes
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Syns per serving: Extra Easy: FREE Green: 8½
Ingredients
200g smoked haddock fillet
200g salmon fillet
300ml fish stock
Low calorie cooking spray
1 onion, peeled and finely chopped
2 tsp cumin seeds
6 green cardamom pods, lightly crushed
1 cinnamon stick
3 cloves
1 tbsp mild curry powder
300g basmati rice
12 large raw prawns, peeled (tails can be left on if preferred)
8 scallops, cleaned
200g green beans, trimmed and cut into 1.5cm pieces
½ tsp ground turmeric
A small handful of freshly chopped coriander
Salt and freshly ground black pepper
4 eggs, boiled to your liking, peeled and halved
Lemon wedges, to serve
Method
1) Place the haddock and salmon in a large saucepan. Pour over thestock, cover and simmer over a low heat for 5 minutes. Remove fromthe heat and leave to stand, covered, for 10 minutes.
2) Meanwhile spray a large frying pan with low calorie cooking sprayand place over a medium heat. Add the onion, cumin seeds,cardamom pods, cinnamon stick, cloves and curry powder andstir-fry for 6-8 minutes or until the onion is soft.
3) Remove the fish from the pan with a slotted spoon, reserving thestock and discarding any skin and bones. Transfer the fish to awarmed plate, cover and set aside. Place the reserved stock in a jugand make up to 650ml with water.
4) Rinse the rice in cold water, drain well then stir it into the onion mixture.
5) Pour the reserved stock into the pan, add the prawns, scallops andgreen beans and stir in the turmeric.
6) Bring to the boil, cover tightly with a lid, reduce the heat to low andcook gently for 10-12 minutes. Remove from the heat and allow tostand, covered and undisturbed, for 12-15 minutes.
7) Fluff up the grains of rice with a fork and spoon onto a serving plate.
8) Break the poached haddock and salmon fillets into big pieces and stirinto the rice, scatter over the coriander and stir gently to mix withoutbreaking up the fish.
9) Check the seasoning, top with the eggs and serve with lemon wedgesto squeeze over.