Zanzibar-Style Haddock & Pepper Curry
Head over to Zanzibar for a taste of their bustling seafood scene. You'll fry sweet red pepper with fragrant spices, ginger and garlic before adding flaky haddock bites to this new take on curry night.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then 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!
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly chop into small bite-sized pieces
Once hot, add the chopped pepper to the pan and cook for 2-3 min or until slightly softened
Boil half a kettle
Add your yellow mustard seeds, cumin seeds and a generous pinch of salt to a pestle & mortar and roughly grind until the seeds are starting to break down – this is your ground spice mix
Add your ginger & garlic paste and ground spice mix to the pan with your ground paprika, ground turmeric and ground coriander and cook for a further 1 min or until fragrant
Meanwhile, roughly chop your creamed coconut (if required!)
Dissolve your vegetable stock mix and chopped creamed coconut in 250ml [325ml] [450ml] boiled water with the tamarind paste and tomato paste – this is your tomato coconut stock
Once fragrant, add the tomato coconut stock to the pan and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 3-4 min or until starting to thicken – this is your curry sauce
Squeeze your pouch[es] of cooked white 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 pouches, pop them in together but increase the microwave cook time accordingly
Chop your haddock bites into even, bite-sized pieces
Once slightly thickened, add the chopped haddock to the curry sauce and cook, covered, for 4-5 min further or until the fish is cooked through – this is your Zanzibar-style haddock & pepper curry
Tip: Your fish is cooked once it turns opaque and flakes easily
Serve the Zanzibar-style haddock & pepper curry over the cooked rice
Tip: For fancy presentation, press the rice into small bowls and turn out
Garnish with your crispy onions
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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