Spiced Fish and Rice

Spiced Fish and Rice

Another discovery to share with you:



 If you prefer an even more oriental flavour, a splash of dark soy sauce can be added – experiment with it and make it your own special recipe. It’s such fun to do – keep tasting and add new ingredients a little at a time so you don’t spoil the overall flavour. Good cooking!


2- 4 fillets of skinned fish (cod, coley or haddock)

2 oz prawns

2 large mushrooms or six button ones, sliced

1 large onion, finely chopped

2 oz butter or good quality margarine

2 tbsp plain yoghurt

Generous pouring of single cream

1 tsp mild chilli powder

Salt and pepper

Splash of sherry (optional) or rice wine

1 packet herb flavoured rice


Take a fairly large frying pan. Fry the onions in butter. Add the mushrooms. Stir well then chop the fish into medium sized chunks and add to the pan. Now add the prawns. Any size will do, but the larger the better.  Cook gently until the fish is properly done. Stir in the chilli powder and stir around and then add the yoghurt, salt and pepper, cream and sherry (if using). Heat thoroughly until it is just bubbling. Serve with cooked rice and lightly cooked broccoli or spinach.

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