Haddock in a Mild Curry Cauce

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Ingredients

1 tbsp	vegetable oil or ghee
1	onion(s), peeled and finely chopped
2 clove(s)	garlic, peeled and chopped
1 medium	red chilli, deseeded and finely chopped
2 tsp	coriander, ground
2 tsp	cumin, ground
1 tsp	turmeric
1 tsp	fenugreek, ground
¹/₂ tsp	fennel, ground
3	cardamon pods
3 tbsp	coconut powder, mixed with approximately 275 ml of water
4	x 200g haddock filet, skinned and boned
some	fresh coriander, a good handful

Method

Preparation time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a

Preheat the oven to 190° C.

In a heavy-based, ovenproof pan, heat the oil or ghee and fry the onion and garlic until soft. Add the chilli and spices. Cook for 1 minute, then add the coconut milk and simmer for 5-10 minutes.

Remove the pan from the top of the stove, add the fish, cover and place in the oven for 8-10 minutes.

Take the dish out of the oven and remove the fish. Keep it warm while you bubble the sauce to reduce it to a creamy consistency.

Place the fish on a warm serving plate, pour over the sauce and sprinkle with fresh coriander. Serve it with accompaniments such as scented Thai rice, mango chutney, cucumber and yoghurt raita, and tomato salad.