• 1 large fennel, thinly sliced
• 2 tbsp dried curry leaves
• 6 shallots, quartered
• 2 tsp vegetable oil
• ½ x 175g jar Cooks’ Ingredients Keralan Curry Paste
• ½ x 400ml can essential Waitrose Reduced Fat Coconut Milk
• 1½ tsp vegetable bouillon powder
• 4 skinned cod or haddock loin fillets, each about 150g
• 3-4 vine tomatoes, thinly sliced

Chopped coriander to sprinkle, optional

1. Preheat the oven to 200°C, gas mark 6. Scatter the fennel, 1 tbsp of the curry leaves and the shallots in a roasting tin. Drizzle with the oil and bake for 10-15 minutes.

2. Combine the curry paste, coconut milk and bouillon powder in a jug. Place the fish on top of the vegetables and pour the sauce over. Sprinkle with the remaining curry leaves and bake for 15 minutes until cooked through.

3. Lay the tomato slices on top of the fish and return to the oven for a further 5 minutes. Serve sprinkled with coriander, if using.