*This recipe is gluten-free according to industry standards
Ingredients
- vegetable oil 2 tsp
- black mustard seeds 1 tbsp
- fresh or dried curry leaves 8, (optional)
- fennel 1 bulb, finely sliced
- madras curry paste 3 tbsp
- ginger paste 2 tsp
- garlic paste 2 tsp
- tomato purée 1 tbsp
- light coconut milk 400g tin
- cherry tomatoes 200g, halved
- green beans 200g, trimmed and halved
- haddock 400g skinless, cut into chunky pieces
- lime ½, juiced
- basmati rice to serve
Method
-
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.
Nutritional Information
- Kcals 253
- Fat 13.2g
- Saturates 6.7g
- Carbs 8.7g
- Sugars 6.5g
- Fibre 5.7g
- Protein 22.1g
- Salt 0.6g
