Fragrant Haddock Korma With Mixed Veg Brown Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Chop your creamed coconut roughly

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a high heat

Once hot, add your ginger & garlic paste and curry powder and cook for 1-2 min or until fragrant

Dissolve your vegetable stock mix and chopped creamed coconut in 150ml [200ml] [250ml] boiled water with a pinch of sugar – this is your coconut stock

Once fragrant, add your haddock bites and coconut stock to the pan with a generous pinch of salt

Cook, covered, for 4-5 min or until the fish is cooked through and the sauce has thickened to a curry-like consistency – this is your fragrant haddock korma

Tip: Your fish is cooked when it turns opaque and flakes easily

Meanwhile, squeeze your pouch[es] of cooked brown long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Add your garden veg mix to a colander and pour boiled water all over them to refresh them

Add the refreshed garden veg mix and cooked brown long grain rice to a large bowl with a generous pinch of salt and give everything a good mix up – this is your mixed veg brown rice