Keralan Spiced Fish with Tomato and Red Onion Salad

Spiced baked Fish with a fresh tomato salad.

Serves: 2
10 mins Prep Time 10 mins Cook Time
10 mins Prep Time
10 mins Cook Time
  • 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.

Cooking tip

For ease rice is available in 250g pre-cooked microwavable pouches in the supermarket.