Tamarind, Haddock & Pea Curry With Brown Rice

Rinse your brown rice, then add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot

Peel and finely dice your shallot[s]

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

Peel and grate your garlic

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

Once hot, add the diced shallot with a pinch of salt and cook for 3-4 min or until soft

Once soft, add the chopped ginger, grated garlic and your curry powder to the pan and cook for 1-2 min further

Boil a kettle

Chop your tomato[es] roughly

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut, your tamarind paste, vegetable stock mix and rice vinegar in 200ml [300ml] [400ml] boiled water – this is your tamarind stock

Add the chopped tomato to the pan and cook for 3-4 min or until soft

Once soft, add the tamarind stock to the pan and cook, on a medium-high heat, for 2-3 min until sauce has reduced to curry like consistency

Once reduced, add your haddock bites and cook, covered, for 3-4 min

Tip: Unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!

Add your blanched peas to the pan and cook for 1 min or until they're warm and the fish is cooked through – this is your tamarind, haddock & pea curry

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