- Serves: 4 People
- Prepare Time: 5
- Cooking Time: 10
- Calories: -
- Difficulty:
Easy
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Quick and easy fish curry can be used for any white fish
Ingredients
Directions
- Start by boiling a kettle and cooking your rice. In the meantime, pour a tablespoon of olive oil into a large, shallow casserole pan and heat it on high. Slice the tomatoes in half and add them to the pan with the skin side facing down. Let them blister for 2 minutes without stirring, while you cut the haddock into 4cm chunks. Next, mix the haddock with the curry paste, lime pickle, and coconut milk in the pan. Bring the mixture to a boil, then reduce the heat and let it simmer for 6 minutes, being careful not to break apart the fish. Once done, taste it and adjust the seasoning with sea salt and black pepper before serving.
Fish Curry
- Serves: 4 People
- Prepare Time: 5
- Cooking Time: 10
- Calories: -
- Difficulty:
Easy
Quick and easy fish curry can be used for any white fish
Ingredients
Directions
- Start by boiling a kettle and cooking your rice. In the meantime, pour a tablespoon of olive oil into a large, shallow casserole pan and heat it on high. Slice the tomatoes in half and add them to the pan with the skin side facing down. Let them blister for 2 minutes without stirring, while you cut the haddock into 4cm chunks. Next, mix the haddock with the curry paste, lime pickle, and coconut milk in the pan. Bring the mixture to a boil, then reduce the heat and let it simmer for 6 minutes, being careful not to break apart the fish. Once done, taste it and adjust the seasoning with sea salt and black pepper before serving.
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