- 1 tbsp vegetable oil
- ½ onion, chopped
- 1 tsp medium curry powder
- ½ tsp ground turmeric
- 3 cardamom pods, crushed
- 1 bulb fennel, green top only, chopped
- 1 tbsp tomato purée
- 100ml/3½fl oz boiling water
- 100g/3½oz haddock, skin removed, cut into pieces
- 150g/5oz couscous
- 1 bulb fennel, green top only, chopped
- 1 tbsp olive oil
- 200ml/7fl oz boiling water
- ½ lemon, zest and juice
- 1 tbsp chopped fresh parsley
- 2 tbsp soy sauce
- 1 tbsp honey
- For the haddock and sweetcorn curry, heat the oil in the frying pan over a medium heat and fry the onion for 2-3 minutes. Add the curry powder, ground turmeric, cardamom pods and fennel and stir well. Continue cooking for 4-5 minutes.
- Add the tomato purée and the water. Simmer for 2-3 minutes, then add the fish pieces and cook through for a further 3-4 minutes.
- For the citrus, herb and fennel couscous, put the couscous grains, fennel and olive oil into a bowl and pour the boiling water over the ingredients. Cover and leave to stand for 5-6 minutes.
- Once the couscous has absorbed the water, add the lemon zest, juice and parsley and fluff the couscous with a fork.
- For the honey soy dressing, mix the soy and honey together in a bowl.
- To serve, put the couscous onto a serving plate, spoon the curry on top of it, and drizzle the dressing around the edge of the plate.