TOTAL JUST 14 MINUTES
- 500g ripe mixed-color cherry tomatoes
- 500g white fish fillets, such as haddock, skin off, pin-boned
- 1 heaped tablespoon korma curry paste
- 1 tablespoon lime pickle
- 1 x 400 g tin of light coconut milk
Place 1 tablespoon of olive oil in a large shallow casserole pan on a high heat. Halve the tomatoes, adding them to the pan skin side down. Blister for 2 minutes without moving them while you chop the haddock into 4 cm chunks.
Stir the haddock, korma paste, lime pickle and coconut milk into the pan. Bring to the boil, then simmer for 6 minutes, taking care not to break up the fish. Taste, season to perfection with sea salt and black pepper, then dish up. Joy.