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Baked Haddock wk42

with Spicy Zanzibar Tomato Curry, Parsley Salsa and Rice

Recipe Development TeamUpdated on October 20, 2023

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Calories

:

651 kcal

Protein

:

32g protein

Total

:

35 minutes

Difficulty

:

Medium

Allergens:

Celery
Sulphites
Mustard
Fish
Milk

Tonight, we’re taking you to the bleached white sands of Zanzibar...via France! This deliciously aromatic curry is spiced with Zanzibar curry powder, a blend of paprika, coriander, cinnamon and chilli, and made beautifully creamy with a little inspiration from the French, adding crème fraîche to the curry sauce. This is fusion cooking at its best!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1

Onion

1

Ginger

1

Garlic Clove

2

Vine Tomatoes

1

Vegetable Stock Pot

(Contains: Celery, Sulphites)

1

Star Anise

150

Basmati Rice

30

Tomato Puree

1

Zanzibar Style Curry Powder

(Contains: Mustard)

200

Water for Curry

2

Haddock Fillet

(Contains: Fish)

1

Flat Leaf Parsley

1

Creme Fraiche

(Contains: Milk)

Not included in your delivery

300

Water for the Rice

1

Olive Oil for the Salsa

Nutritional information

Energy (kJ)2724 kJ

Energy (kcal)651 kcal

Fat24 g

of which saturates12 g

Carbohydrate75 g

of which sugars17 g

Protein32 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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