*This recipe is gluten-free according to industry standards


  • 2 tsp vegetable oil
  • 1 tbsp black mustard seeds
  • 8 fresh or dried curry leaves, (optional)
  • 1 bulb fennel, finely sliced
  • 3 tbsp madras curry paste
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tbsp tomato purée
  • 400g tin light coconut milk
  • 200g cherry tomatoes, halved
  • 200g green beans, trimmed and halved
  • 400g skinless haddock, cut into chunky pieces
  • ½ lime, juiced
  • to serve basmati rice


  • STEP 1

    Heat the vegetable oil in a pan and add the black mustard seeds and curry leaves, if using. Cook for 2-3 minutes or until popping and fragrant, then add the fennel and a pinch of salt. Cook for 5 minutes or until starting to soften, then spoon in the curry, ginger and garlic pastes and tomato purée. Cook gently for 5 minutes. Tip in the coconut milk, bring to the boil and simmer for 10 minutes. Add the cherry tomatoes and green beans, simmer for 2 minutes and then add the haddock with some seasoning and simmer gently for 5 minutes or until the haddock is cooked through. Finish with the lime juice and serve with rice.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating