Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1tablespoons vegetable oil
- 800grams skinless haddock fillets, cut into bite-sized pieces
- 2teaspoons ground turmeric
- 1 large onion, finely sliced
- 1teaspoons black mustard seeds
- 5 curry leaves
- 1 fresh root ginger, finely chopped
- 2tablespoons tamarind paste
- 3/4 cup coconut milk
- 2/3 cup fish stock
- 2 spring onions, finely sliced
- 1 red chilli, deseeded and finely chopped
- 1 cup basmati rice
- 1teaspoons coriander, to serve
Nutrition per serving
1500kJ / 358Cal
1500 Kilojoules or 358 Calories
17% of daily energy intake*
Protein
29.5grams
Fat
12.1grams
Carbs
21.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
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.
Method
Step 1 of 5
Place the haddock in a bowl, sprinkle with the turmeric, season, and stir to coat. Set aside.
Step 2 of 5
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.
Step 3 of 5
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.
Step 4 of 5
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).
Step 5 of 5
Serve the curry with basmati rice, sprinkled with chopped coriander leaves.
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