|Sat Fat 15.1g||75%|
If preferred, use leftover, cooked potatoes.
300g fluffy potatoes (such as Maris Piper), cubed
1 tablespoon groundnut oil
1 onion, peeled and finely diced
1 bay leaf
1 green finger chilli, split lengthways (or standard green chilli, if preferred)
2 garlic cloves, peeled and chopped
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon fine sea salt
400ml coconut milk
400ml hot fish stock
1tbsp wholegrain mustard
300g haddock fillets, skin removed (or another meaty fish such as monkfish or swordfish)
100g frozen peas, defrosted
"This is pure joy, a springtime carnival on a plate. The roast King Edwards crunchy exteriors give this dish substance and their flesh a sweetness that marries well with the basil and sunblush tomatoes."
Low sat fat
Enjoy Malaysian flavours with this brilliant curry. Using prawns, cod and salmon, this is a fragrant and delicious dish with punchy aromatic flavours.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Serve hits delicious recipe hot or cold, ideal to share with friends