One Pot Haddock Pulusu-Style Curry & Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium-high heat

Peel and chop your brown onion[s] into wedges

Add the onion wedges, curry powder and ground turmeric to the dish with your ginger & garlic paste and tamarind paste

Give everything a good mix up and cook for 1 min or until fragrant

Add your white long grain rice, finely chopped tomatoes, vegetable stock mix and 550ml [720ml] [950ml] boiled water to the dish and stir it all together

Bring to the boil over a high heat, put the dish in the oven and cook for 20-25 min, covered, or until the rice is almost cooked

Use this time to clear up, set the table, have a cup of tea or simply chill!

Wash your spinach, then pat it dry with kitchen paper

Chop any larger pieces of haddock into bite-sized pieces

Once the rice is almost cooked, remove the dish from the oven and add your peas, spinach and haddock pieces and gently mix it all together

Return it to the oven for 7-8 min or until the fish is cooked through

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