|Sat Fat 15.1g||75%|
Heat the oil in a frying pan large enough to accommodate the haddock fillet. Add the onion, bay leaf, chilli and garlic and cook for a couple of minutes. Add the spices and salt and cook for several minutes more before adding the coconut milk, fish stock and potatoes. Bring to boil, then reduce to a simmer until the potatoes are cooked through (about 25 minutes).
Add the haddock fillet and push beneath the surface of the liquid. It should take about 5 minutes to cook. When it’s ready the flesh will darken and it will be easy to push into large flakes with a wooden spoon. Stir through the peas to heat, and serve.
TIP Use leftover, pre-boiled potatoes
300g fluffy potatoes (such as Maris Piper), cubed
1tbsp groundnut oil
1 onion, finely diced
1 bay leaf
1 green finger chilli, split lengthways (or standard green chilli if preferred)
2 garlic cloves, chopped
1tsp ground cumin
½tsp ground turmeric
½tsp fine sea salt
400ml coconut milk
400ml fish stock
1tbsp grainy mustard
300g haddock fillet, skin removed (or another meaty fish such as monkfish or swordfish)
100g frozen peas, defrosted
Sri Lankan Beef and Potato Curry
This creamy, aromatic curry is a really comforting dish that is simple to prepare but perfectly satisfying.
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.
Take your spuds and place them right into the heart of this Mediterranean-influenced dish. The potatoes are deliciously infused with flavours of dill, fresh salad leaves and pomegranate - delicious!
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."
This campaign was originally produced in the framework of a programme co-financed by the European Union