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haddock korma with jasmine rice.

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two skinless haddock fillets
two heaped tablespoons korma paste
half a tin of 400ml tin low fat coconut milk
a handful of chopped spring onions
a few sprigs of fresh coriander, chopped stalks and all
♥ black peppercorns
one small fresh red chilli, finely sliced
one lemon cut into wedges
♥ basmati rice

white fish is a great, versatile base for any meal. but why just have it in batter? adding it to a curry or dishes with strong flavours is a tasty way to get your healthy omega oils, even for those who don't have a passion for poisson. this is also a yummy south east asian inspired dish that doesn't require having too much of an extensive spice collection.

start by rubbing half the korma paste and some black peppercorns into the fish fillets. leave this to really soak in for a couple of minutes whilst you follow the rice instructions and turn up the heat to get the pan nice and hot. then turn it down to a medium heat ready to go.

next add a dash of olive oil to the pan and place in the haddock steaks. the temperature should make the outer skin sizzle and lock in the korma paste coating. add the rest of the korma paste to spread on parts of the fillet where you see more of the white of the fish. after around 5 minutes, turn the fish and cook for a further 5.

turn the heat back up and throw in the sliced spring onions, chilli and coriander, followed by stirring in the coconut milk and a squeeze of lemon.

keep some of the chillis or herbs back if you wish to sprinkle these on afterwards. note, if you do this, the uncooked fresh chillis will be hot hot hot.

the rice should be done by now so give it a good stir and skim a fork round the sides of the pan whilst fluffing it up.

to best serve the fish, i laid the fillets on a plate with a portion of rice before pouring over the sauce as required. then making it look pretty.

this can be made similarly with cod, coley, pollack or monkfish. oh any another thing, with white fish you chose, be sure to look out for the sustainable labelling on any you buy.

for dessert, why not try making ras malai, a traditional indian dessert. :)

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