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Haddock and sweetcorn curry with citrus, herb and fennel couscous and honey soy dressing

Haddock and sweetcorn curry with citrus, herb and fennel couscous and honey soy dressing comes together with Vegetable Oil, Curry Powder, Tomato Pur E, Olive Oil, and Soy Sauce. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1 tsp
• 1 tbsp
• 1 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the haddock and sweetcorn curry, heat the oil in the frying pan over a medium heat and fry the onion for 2-3 minutes.

2. 2

   Add the curry powder, ground turmeric, cardamom pods and fennel and stir well.

3. 3

   Continue cooking for 4-5 minutes.

4. 4

   Add the tomato purée and the water. Simmer for 2-3 minutes, then add the fish pieces and cook through for a further 3-4 minutes.

5. 5

   For the citrus, herb and fennel couscous, put the couscous grains, fennel and olive oil into a bowl and pour the boiling water over the ingredients.

6. 6

   Cover and leave to stand for 5-6 minutes.

7. 7

   Once the couscous has absorbed the water, add the lemon zest, juice and parsley and fluff the couscous with a fork.

8. 8

   For the honey soy dressing, mix the soy and honey together in a bowl.

9. 9

   To serve, put the couscous onto a serving plate, spoon the curry on top of it, and drizzle the dressing around the edge of the plate.