This Fish Curry recipe first appeared in The Complete Hip & Thigh Diet from 1989. Now Rosemary shows how to cook a slightly updated version.
Prep time: 10 mins
Cook Time: 60 mins
2 pieces frozen haddock
400g can tomatoes (chopped or plum)
1 bay leaf
1 large eating apple, cored but not peeled, chopped small
2 heaped teaspoons Branston Pickle
1 heaped teaspoon tomato purée
1 medium onion, finely chopped
2 heaped teaspoons curry powder
55g (dry weight) (one blue Portion Pot®) per person basmati rice
1 vegetable stock cube
- Place all the ingredients except the fish in a saucepan, Place a lid on the pan and simmer on a low heat for about 40 minutes.
- Add the frozen fish pieces to the saucepan and continue cooking for a further 20 minutes on a low heat.
- If the mixture is too thin, remove the lid and increase the heat slightly and the sauce will thicken toward the end of cooking. Remove the bay leaf.
- Serve with boiled basmati rice cooked in a vegetable stock cube.