Serves
4
Haddock Curry
A punchy curry using fresh fish is always great for a cosy night in. It goes well with white basmati rice or chapatis.
Ingredients
- 1 tbsp olive oil
- 1 tbsp mustard seeds
- 10 curry leaves
- 1 bulb fennel, finely sliced
- 3 tbsp madras curry paste
- 1 thumb-size piece of ginger, peeled & finely chopped
- 4 garlic cloves, finely chopped
- 1 tbsp tomato puree
- 1 can coconut milk
- 250g cherry tomatoes, halved
- 200g green beans, trimmed and cut in half
- 450g haddock fillets, chopped
- Juice from 1 lime
Directions
- In a large pan, add the oil, mustard seeds, and curry leaves and cook on high heat until the seeds start to pop.
- Add the fennel, curry paste, ginger, garlic, and tomato puree and cook for a few minutes, stirring constantly.
- Add the coconut milk, cherry tomatoes, and green beans and cook until the curry starts to bubble.
- Add the haddock and cook on medium/high heat for 5-10 minutes, until the haddock is cooked through.
- Once cooked, add the lime juice, season with salt and pepper, and mix. Serve.
- Kcal: 397
- Protein: 25g
- Fats: 27g
- Carbs: 10g
- Fibre: 5.9g
