Baked Haddock wk42
with Spicy Zanzibar Tomato Curry, Parsley Salsa and Rice
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!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
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
