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
Spiced baked Fish with a fresh tomato salad.
  • 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

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


  • 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.