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Serves 4Preparation time : 20 minutesCooking time : 30-35 minutesTools: High or Slow Speed Slicer Shredder / Multi-Mill
Cook’s NoteFor a milder curry omit the red chilli in the spice paste in step 3.
5ml (1 tsp) turmeric2.5ml (½ tsp) salt10ml (2 tsp) plain flour15ml (1 tbsp) lemon juice4 x 175g (6oz) cod or haddock steaks1 onion, halved lengthways5ml (1 tsp) cumin seeds10ml (2 tsp) coriander seeds5ml (1 tsp) black peppercorns2 cloves garlic, peeled5cm (2 inch) piece fresh root ginger, chopped1 small hot red chilli, seeded45ml (3 tbsp) vegetable oil3 mild green chillies, seeded and cut into thin strips4 tomatoes, peeled, seeded and chopped10ml (2 tsp) tomato purée400ml (14fl oz) can coconut milkcoriander sprigs, to garnishbasmati rice, to serve
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