|Sat Fat 15.1g||75%|
If preferred, use leftover, cooked potatoes.
300g fluffy potatoes (such as Maris Piper), cubed
1 tablespoon groundnut oil
1 onion, peeled and finely diced
1 bay leaf
1 green finger chilli, split lengthways (or standard green chilli, if preferred)
2 garlic cloves, peeled and chopped
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon fine sea salt
400ml coconut milk
400ml hot fish stock
1tbsp wholegrain mustard
300g haddock fillets, skin removed (or another meaty fish such as monkfish or swordfish)
100g frozen peas, defrosted
Add some delightful flavours and textures to your salad with crème fraiche, beetroot, and new potatoes.
Make use of the new season crop to create this deliciously fresh and light dish.
For a twist on a Saturday night takeaway without the noodles, why not try this delicious Potato Pad Thai recipe for a healthy treat night?