Keralan Spiced Fish with Tomato and Red Onion Salad

Keralan Spiced Fish with Tomato and Red Onion Salad

Prep Time
10 Minutes
Cook Time
10 Minutes
Ingredients
11
Spiced baked Fish with a fresh tomato salad.
Ingredients
  • 1 tablespoon oil

  • 2 tablespoons water

  • 2 haddock fillets, trimmed (or other firm white fish)

  • 1 sachet Keralan

  • 1 small red onion, sliced

  • 2 medium tomatoes, seeds removed roughly chopped

  • 1 teaspoon white wine vinegar

  • 1 green chilli, sliced

  • 1 teaspoon Coriander Leaf

  • lime wedges to serve

  • cooked Basmati rice to serve

Key Products
Coriander Leaf

Product Information

£ 1.83/unit,7g
Cooking tip
  1. For ease rice is available in 250g pre-cooked microwavable pouches in the supermarket.

Instructions

  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 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.
  • 3 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.
  • 4 Serve the fish with basmati rice, tomato salad and lime wedges.
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