BBC Food


Haddock and scallop curry with coriander flatbread

Brian Turner
by Brian Turner
from Ready Steady Cook
Serves 1 		Quick Recipe
haddock
Preparation time less than 30 mins Email this recipeEmail this recipe
Cooking time 10 to 30 mins  
Ingredients

For the curry
splash of oil
1 chilli, de-seeded and diced
2.5cm/1in piece of ginger, peeled and chopped or grated
pinch of curry powder
½ fillet of haddock, skin removed, diced
3-4 scallops
splash of chicken stock
2 tomatoes, diced
¼ leek, diced
1 lime, zest only
handful of parsley, chopped
For the flatbreads
110g/4oz plain flour
2 tbsp olive oil
splash of water
2 tbsp coriander, chopped

Method

1. Heat the oil in a medium non-stick pan and fry the chilli for 1-2 minutes. Stir in the ginger and curry powder. Add the haddock and scallops and heat for another 1-2 minutes. Pour in the stock and then reduce the heat and simmer gently, adding the tomato and leek, for 8-10 minutes.
2. Stir in the lime and fresh parsley and heat for a further few minutes, to thicken.
3. To make the flatbreads, place the flour in a large bowl. Stir in the olive oil, a splash of water and the coriander to form a soft dough. Shape using your hands and cut up into 6-8 rough pieces. Roll out the dough pieces.
4. Heat a griddle pan, drizzled with oil, until hot. Griddle the flatbreads for 2-3 minutes on each side, or until fully cooked.
5. Remove from the heat and serve the curry with the flatbreads alongside.