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Keralan Fish Curry
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700g Waitrose Line Caught Prime Icelandic Haddock Fillets (in packs or from the service counter), skinned and cubed
2 tsp ground turmeric
Vegetable oil spray
2 onions, thinly sliced
1 tsp cumin or black mustard seeds (or ½ tsp of each)400ml can essential Waitrose Half Fat Coconut Milk
1 tbsp Cooks’ Ingredients Tamarind Paste
5cm piece fresh ginger, shredded
225g trimmed mangetout, halved lengthways
2 salad onions, thinly sliced
2 red chillies, seeded and thinly sliced
• Uses sustainably sourced haddock • 1 of your 5 a day
1. Sprinkle the fish with the turmeric and set aside.
2. Spray a large pan with oil and cook the onions with the seeds for 5–10 minutes until golden. Add the coconut milk, tamarind paste and shredded ginger and bring to a simmer.
3. Add the fish and mangetout to the pan, cover and simmer gently for 3–4 minutes until the fish is cooked. Scatter with sliced salad onions and chillies and serve with brown basmati rice.
This is a delicate, sweet curry but you can add heat by mixing a little chilli powder with the ground turmeric.
Our new Spanish Light Grenache Rosé, La Mancha would be perfect here, and with only 5.5% alcohol, it’s a relatively healthy option too.
Typical values per serving:
Phillip Schofield's drink it with…
Offley Rosé Port
This recipe was first published in February 2012.