Spiced Haddock and Coconut Cashew Curry
with Jasmine Rice, Pea Pods, Lemongrass and Spring Onion
- Fish
- Wheat
- Cereals containing gluten
- Soya
- Cashew nuts
- Nuts
- Brazil nuts
- Nuts
- Peanut
- Pecan Nuts
- Cashew nuts
- Pistachio nuts
- Walnuts
- Hazelnuts
- Macadamia Nuts
- Almonds
- May contain traces of allergens
Zingy with ginger, garlic and lemongrass, this mild coconut milk-based curry is a nourishing bowl full of flavour. Top with spiced haddock fillets, or gently flake the fish into the sauce for a twist on a classic fish curry.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Carrot
1 unit(s)
Spring Onion
2 unit(s)
Haddock Fillets
(Contains: Fish)
2 sachet(s)
Indonesian Style Spice Mix
180 milliliter(s)
Coconut Milk
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
30 grams
Cashew Butter
(Contains: Cashew nuts, Nuts May be present: Brazil nuts, Nuts, Peanut, Pecan Nuts, Cashew nuts, Pistachio nuts, Walnuts, Hazelnuts, Macadamia Nuts, Almonds)
80 grams
Young Pea Pods
15 grams
Ginger, Garlic & Lemongrass Puree
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons.
Trim and thinly slice the spring onion.
Pat the haddock dry with kitchen paper and season with salt and pepper.
Lay the haddock onto a lined baking tray, sprinkle over half the Indonesian style spice mix and drizzle over some oil.
When the oven is hot, roast on the middle shelf until the fish is cooked, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the carrot and white part of the spring onion and stir-fry until tender, 5-6 mins.
Stir in the coconut milk, soy sauce, remaining Indonesian style spice mix, the cashew butter, sugar and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until thickened slightly, 2-3 mins.
Add the pea pods and ginger, garlic & lemongrass paste into the curry and simmer, 1-2 mins.
Season with salt and pepper. Add a splash of water if you feel it needs it.
Share the rice between your serving bowls. Spoon over the coconut curry.
Top with the spiced haddock fillets. Drizzle the honey (see pantry for amount) over the haddock.
Finish by sprinkling over the remaining green slices of spring onion.
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