The flavour and aroma of this curry is beautifully subtle and fragrant, so try it with any firm white fish. Tamarind paste offers a slight sourness.
SERVES 4
PREP TIME 10 MINS
COOK TIME 15 MINS
Bowl
Large Non-stick Frying Pan
Wooden Spoon
| 800 g skinless haddock fillets, cut into bite-sized pieces |
| 2 tsp ground turmeric |
| Salt and freshly ground black pepper |
| 1 tbsp vegetable oil |
| 1 large onion, finely sliced |
| 1 tsp black mustard seeds |
| 5 curry leaves |
| 4cm fresh root ginger, finely chopped |
| 2 tbsp tamarind paste |
| 7 fl. oz. (200ml) coconut milk |
| 5 fl. oz. (150ml) fish stock |
| 2 spring onions, finely sliced |
| 1 red chilli, deseeded and finely chopped |
| Coriander leaves, chopped, to serve basmati rice, to serve |
| FOR A GLUTEN FREE VERSION use gluten-free stock |
| 1. Place the haddock in a bowl, sprinkle with the turmeric, season, and stir to coat. Set aside. |
| 2. Heat the oil in a large, non-stick frying pan over a medium heat, and add the onion, black mustard seeds, and curry leaves. Fry gently for 10 minutes, stirring occasionally, until the onion is lightly brown. |
| 3. Add the ginger and cook for 1 or 2 minutes, then add the tamarind paste, coconut milk, and stock, and stir well. Heat the sauce to a gentle simmer. |
| 4. Add the fish and simmer gently for 3–4 minutes or until it is just cooked. Stir in the spring onions and chilli (if using). |
| 5. Serve the curry with basmati rice, sprinkled with chopped coriander leaves. |
| Fat: 63.97 g | Fiber: 6.96 g |
| Iron: 12.62 mg | Sugar: 36.19 g |
| Calcium: 287.38 mg | Sodium: 6761.97 mg |
| Potassium: 3657.85 mg | Calories: 1386.65 kcal |
| Protein: 142.74 g | Vitamin A: 3334.01 IU |
| Vitamin C: 185.09 g | Carbohydrates: 57.15 g |
| Saturated Fat: 51.45 g | Cholesterol: 432 mg |