Spiced baked Fish with a fresh tomato salad.
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.
For ease rice is available in 250g pre-cooked microwavable pouches in the supermarket.