This dish was an amazingly original flavour of ginger, garlic, onion, and just the right blend of fresh indian herbs and spices. This fresh paste mix combined with coconut milk and the addition of the freshest haddock really was superb.
It was so easy to make and on this occasion because I used fresh fillet of haddock, it took no time to cook at all, and in the time it takes to boil the basmati rice you have a lip smacking authentic curry. An ideal meal when you are just in from work on a cold night and want something hot and tasty.
1 packet Bipins fresh curry paste (this was a Methi Masala)
1/2 tin coconut milk
A rice dish of you choice, and other accompaniments as you wish
(serves 2 adults)
1. Boil a pan of water for the rice. While this is boiling empty the curry paste into a pan, you don't need to add anything as an oil is included, cook gently over a low heat for a few minutes. Add half a tin of coconut milk and mix, leave the sauce on a low heat while you add the salt, a pinch of turmeric and basmati rice to the now boiling water. Time the rice to cook for about 10 minutes.
2. Take you fillet of haddock and cut into large pieces. Place the pieces carefully into the curry sauce, continue to simmer in the sauce and when the rice is ready turn off the curry,.
3. Drain the rice and serve with the haddock curry on top.
AND if you don't have any fresh curry paste to hand Fish is the Dish has a really smashing recipe here.
Head over to fish is the dish for more delicious fish recipes...