Mild Haddock & Tomato Curry

Boil a kettle

Peel and finely dice the brown onion[s] 

Peel and finely chop (or grate) the garlic

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Add the basmati rice and 300ml [600ml] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and cover to keep warm 

Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-low heat

Once hot, add the chopped onion with a pinch of salt and cook for 6-8 min or until softened but not browning

Once softened, add the korma curry powder, chopped garlic and chopped ginger to the onion and cook for 1 min or until fragrant 

Crumble in 1/2 [1] Knorr vegetable stock cube and add the chopped tomatoes

Increase the heat to medium and cook for 3 min or until reduced to a curry-like consistency

Once reduced, sit the haddock bites over the sauce 

Cover with a lid and cook for 2-3 min or until your haddock is cooked through

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

Once the haddock is cooked, remove the pan from the heat and stir the clotted cream through the sauce – this is your mild haddock & tomato curry

Tip: Stir gently so that your fish doesn't break apart!

Fluff the cooked rice with a fork, add a knob of butter and the dried dill and give it a good mix up – this is your buttery dill rice