Keralan Spiced Fish with Tomato and Red Onion Salad

Preparation

• Pre-heat the oven to 200°C, 400°F, Gas Mark 6.

• Combine the Keralan Street Food Seasoning with the oil and water. Brush the haddock fillets with the paste then bake on a non-stick baking tray for 10 minutes, or until fish is just cooked through.

• Meanwhile, for the tomato onion salad, blanch the onion in boiling water for 1 minute, then run under cold water to cool and allow to drain. Toss the onion with the tomatoes, white wine vinegar and Coriander Leaf.

• Serve the fish with basmati rice, tomato salad and lime wedges.