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Haddock and sweetcorn curry with citrus, herb and fennel couscous and honey soy dressing

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Garrey Dawson

From Ready Steady Cook

Method


  1. For the haddock and sweetcorn curry, heat the oil in the frying pan over a medium heat and fry the onion for 2-3 minutes. Add the curry powder, ground turmeric, cardamom pods and fennel and stir well. Continue cooking for 4-5 minutes.

  2. Add the tomato purée and the water. Simmer for 2-3 minutes, then add the fish pieces and cook through for a further 3-4 minutes.

  3. For the citrus, herb and fennel couscous, put the couscous grains, fennel and olive oil into a bowl and pour the boiling water over the ingredients. Cover and leave to stand for 5-6 minutes.

  4. Once the couscous has absorbed the water, add the lemon zest, juice and parsley and fluff the couscous with a fork.

  5. For the honey soy dressing, mix the soy and honey together in a bowl.

  6. To serve, put the couscous onto a serving plate, spoon the curry on top of it, and drizzle the dressing around the edge of the plate.

Ingredients

For the haddock and sweetcorn curry

  • 1 tbsp vegetable oil
  • ½ onion, chopped
  • 1 tsp medium curry powder
  • ½ tsp ground turmeric
  • 3 cardamom pods, crushed
  • 1 bulb fennel, green top only, chopped
  • 1 tbsp tomato purée
  • 100ml/3½fl oz boiling water
  • 100g/3½oz haddock, skin removed, cut into pieces

For the citrus, herb and fennel couscous

  • 150g/5oz couscous
  • 1 bulb fennel, green top only, chopped
  • 1 tbsp olive oil
  • 200ml/7fl oz boiling water
  • ½ lemon, zest and juice
  • 1 tbsp chopped fresh parsley

For the honey soy dressing

  • 2 tbsp soy sauce
  • 1 tbsp honey

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