Cooking Instructions
1.
Heat ½ tbsp vegetable oil in a large shallow pan and cook the
onion (1)
until softened. Add the
easy garlic (10 g)
,
easy ginger (10 g)
and
easy chilli (6 g)
to the pan along with the
turmeric (2 g)
and
ground cumin (as needed)
. Cook for a few minutes until fragrant.
2.
Add the
coconut milk (1 tin)
,
tamarind paste (25 g)
and
fish sauce (15 mL)
. Simmer for 15 minutes to allow the flavours to develop and the sauce to reduce.
3.
Add the
haddock (2 packs)
to the pan and heat for 7 minutes, until cooked through. Cook the
naan breads (2)
if using, and
rice (2 packs)
according to the packet instructions.
4.
Garnish with the
coriander (1 handful)
and serve with the
lime wedges (1)
, naan breads and basmati rice alongside.