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Butter bean curry with smoked haddock
Fruit and vegetables
15g/½oz fresh root
ginger
, peeled and roughly chopped
4
garlic
cloves
½ long red
chilli
, roughly chopped
1 large ripe vine
tomato
, roughly chopped
1 medium
onion
, finely sliced
3 tbsp finely chopped
fresh coriander
, plus extra to serve
1 tbsp fresh
lime juice
, plus extra to taste
Tins, packets and jars
400g tin
butter beans
, drained
400g tin
coconut milk
Cooking ingredients
1 tbsp medium
curry powder
1 tsp
nigella seeds
1 tsp
coriander seeds
1 tsp yellow
mustard seeds
6
cardamom
pods, seeds only
1 tsp ground
turmeric
½ flaked
sea salt
1 tbsp
sunflower oil
1 tbsp
sunflower oil
salt and freshly ground
black pepper
1 tbsp
white wine vinegar
Dairy, eggs and chilled
15g/½oz
butter
300ml/10½fl oz
milk
2 free-range
eggs
, for poaching
Other
2 x 150g/5½oz
smoked haddock
fillets
Back to recipe
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