Prep time: 5 minutes
Cooking time: 26-30 minutes
- 900g haddock fillets
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 2-inch piece fresh ginger
- 2 red chillies
- 4 tbsp tikka masala curry paste
- 1 x 400ml can coconut milk
- Freshly ground black pepper
- 1 tbsp roughly chopped fresh coriander
- 300g rice (75g per person)
Heat the oil, crush the garlic and finely slice the onion, then cook them gently until softened and slightly caramelised - it will take 10-15 minutes. Set aside ¼ of the onion-garlic mix.
Meanwhile, cook your rice according to the on-pack instructions.
Chop and add the ginger and chillies to the onion-garlic mix, and cook for a minute.
Stir in the curry paste and coconut milk until well mixed. Bring this mixture to the boil, reduce the heat and simmer for 5 minutes, until it has reduced slightly.
Cut the haddock into large cubes. Add to the sauce, season the mix with the black pepper and pop on the lid, then simmer for 5 minutes, until the fish has turned opaque and is just flaking.
Season and stir in the coriander very carefully. Serve with your cooked rice and garnish with reserved onion and fresh coriander.
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Thanks to our friends at Fish is the Dish for this delicious recipe