zoom Keralan Fish Curry
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    Keralan Fish Curry

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    Keralan Fish Curry

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4


    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

    low fat
    • 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.

    Cook's tip

    This is a delicate, sweet curry but you can add heat by mixing a little chilli powder with the ground turmeric.

    Drink recommendation

    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.

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