5cm piece fresh root ginger, peeled and finely grated
4Tbsp.
mild curry spice paste, we used Patak’s
200g
smoked haddock, defrosted if frozen, cut into rough 2cm chunks
250g
basmati rice
300g
sweetcorn
100ml
double cream
Small handful coriander, leaves picked
Directions
Step 1Heat oil in a large, deep frying pan over medium heat and cook the onion for 10min, until softened. Stir in the garlic and ginger and cook for 1min, until fragrant.
Step 2Add the spice paste and fry for 1min, then stir in 350ml water and 1/2tsp salt. Bring to the boil, add the haddock and simmer for 10min, until the sauce has thickened slightly and the fish is cooked.
Step 3Meanwhile cook the rice according to pack instructions.
Step 4Add the sweetcorn to the fish pan and heat through. Remove from the heat, stir in the cream and check seasoning. Garnish with coriander and serve with the rice
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
