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Keralan Spiced Fish with Tomato and Red Onion Salad
Ingredients
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1 tablespoon oil
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2 tablespoons water
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2 haddock fillets, trimmed (or other firm white fish)
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1 sachet Keralan
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1 small red onion, sliced
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2 medium tomatoes, seeds removed roughly chopped
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1 teaspoon white wine vinegar
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1 green chilli, sliced
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1 teaspoon Coriander Leaf
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lime wedges to serve
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cooked Basmati rice to serve
Key Products
- 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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