Crispy Fish Curry

Name: Crispy Fish Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 250 g basmati rice (1 cup); 4 haddock fillets (or any other fish fillet (about 150g per fillet)); 1/2 cup plain flour; 2 eggs; 150 g breadcrumbs (panko or regular store bought); 1 tin coconut milk (400g); 1 onion (diced); 1 cloves garlic (chopped or crushed); 1 carrot (peeled and grated); 1 tbsp curry powder; 0.5 tsp turmeric; 0.5 chicken stock cube (or use vegetable stock cube); 15 ml honey; 15 ml soy sauce; 4 pak choi (halved lengthways); 2 cloves garlic (sliced); 15 ml olive oil; 45 ml vegetable (for shallow frying); 5 g fresh coriander (for garnish); 1 red chili (sliced for garnish )

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These delicious morsels of crispy fried fish, an aromatic coconut dressing and pak choi make for a family favourite supper!

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Crispy Fish Curry

Vegan Cauliflower Curry

Baked Chicken Sambal by Anna

Pork and Fennel Seed Pasta

Chicken Fajitas - updated recipe

Worlds best fishcakes with chipotle sauce as seen on Steph's Packed Lunch Ch4

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