Ingredients：

  500 g ripe mixed-color cherry tomatoes

  500 g white fish fillets, such as haddock, skin off, pin-boned

   1 heaped tablespoon korma curry paste

   1 tablespoon lime pickle

   1 x 400 ml tin of light coconut milk

 

  Steps：

 Place 1 tablespoon of olive oil in a large shallow casserole pan on a high heat. Halve the tomatoes, adding them to the pan skin side down. Blister for 2 minutes without moving them while you chop the haddock into 4 cm chunks.


Stir the haddock, korma paste, lime pickle and coconut milk into the pan. Bring to the boil,then simmer for 6 minutes, taking care not to break up the fish. Taste, season to perfection with sea salt and black pepper, then dish up. Joy.