Rolling in on the crest of a wave

Did you know that we now have deliveries of fish brought fresh from Grimsby to the Wychwood villages on Mondays? Jane parks her van and displays a lovely array of fish to choose from and will advise if you are not sure what you fancy.

Starting her round at The Paddocks in Milton at 5.15pm she then heads to Shipton’s St. Michael’s Stores’ car park for 5.30pm. If you want something special you can order in advance or if you just fancy something different for supper Jane will do her best to cater for you.

If you like curry try this quick and tasty recipe.

Keralan Fish Curry
Serves 4, 10 minutes preparation, 15 minutes cooking time

Ingredients

  • 700g haddock fillets skinned and cubed
  • 2 tsp ground turmeric
  • 2 onions, thinly sliced
  • 1 tsp cumin or black mustard seeds (or ½ tsp each)
  • 400ml can coconut milk
  • 5cm piece fresh ginger shredded
  • 1 tbsp tamarind paste
  • 225g trimmed mangetout, halved lengthways

This is a delicate, sweet curry but you can mix a little chilli powder with the turmeric to add heat.

  • Sprinkle the fish with turmeric and set aside
  • Spray a large pan with vegetable oil and cook onions with the seeds for 5 – 10 minutes until golden.
  • Add the coconut milk, tamarind paste and ginger and bring to a simmer.
  • Add the fish and mangetout, cover and simmer gently for 3 – 4 minutes until the fish is cooked.
  • Sprinkle with 2 thinly slice salad onions and 2 thinly sliced red, de-seeded chillies
  • Serve with basmati rice

Christine Halliday

December 2019-January 2020