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Cooks' Ingredients Turmeric42g
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38.1p/10gAngela Hartnett cooked this Waitrose recipe for Nick Grimshaw and guest James May on episode 5 of Dish, the Waitrose podcast. It was served with a gin & tonic to drink.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put 1 tsp turmeric, the lime zest and juice and a large pinch of salt in a bowl with the monkfish. Coat well, then put in the fridge for 1-2 hours to marinate.
Heat the oil in a large pan over a medium-high heat and add the onions, curry leaves, ginger, chillies and garlic with a pinch of salt. Cook, stirring, for about 10 minutes until the onion has softened and slightly coloured.
Add the coriander stalks, cardamom pods, mustard seeds, cumin seeds, fenugreek seeds and remaining ½ tsp turmeric to the pan; fry for 1-2 minutes, until smelling fragrant. Stir in the chopped tomatoes, tamarind paste and coconut milk; season, then bring to the boil. Reduce the heat and simmer for 10 minutes, uncovered, stirring now and then. Add the monkfish and marinade to the sauce and simmer over a low heat for 4-8 minutes, until the fish is cooked through and opaque. Remove the cardamom pods. Divide the steamed basmati rice between bowls, then top with the curry and scatter over the coriander leaves.
Perfect with fruity and floral Villa Antinori Bianco Toscana
Typical values per serving when made using specific products in recipe
Energy | 2,636kJ/ 628kcals |
---|---|
Fat | 26g |
Saturated Fat | 18g |
Carbohydrates | 62g |
Sugars | 9.6g |
Fibre | 5.3g |
Protein | 32g |
Salt | 0.3g |
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