 This is a great summery recipe that’s also indulgent but evokes visions of sun drenched beaches in Southern India where coconut is used in abundance. This recipe can also be prepared with cod, coley, seabass or pollack.
Serves 2 Ingredients:
250g skinless and boneless haddock
¼ tsp turmeric
¼ tsp salt
2 tbsp olive oil
2 garlic cloves, chopped
2 green chillies, chopped
½ tsp ground cumin
½ tsp ground coriander
1 tsp peeled and grated root ginger
150ml coconut milk
| |  Picture by werner Van Peppen | Preparation:
Coat the fish with the turmeric and salt. If the fish fillets are too big to fit into the pan, cut them in half. Heat the oil in a saucepan on a medium heat. Fry the fish in the oil for 2 minutes, then add the garlic and chilli followed by the cumin and coriander and saute for 3 minutes. Tip in the ginger and the coconut milk with 100ml hot water and simmer for 3 more minutes. Serve hot with plain basmati rice or naan bread and a crisp green salad. The curry can be stored overnight in an airtight container in the fridge. | |
|
|
Recipes 
Give your kitchen a thorough 'spring clean' periodically. 
In this short video Manju shows you the best way to prepare spices. 