Zest half of your lime (don’t do this too hard as you don’t want the white of the lime as it’s very bitter!) then cut the lime into half.
Add the zest, rice and 350ml cold water to a pot and bring to a boil on high heat for around 10 mins.
Squeeze one half of the lime juice into the rice and then add the lime to the pot to add lots of flavors!
Whilst the rice is cooking boil a kettle and heat a pan with a drizzle of oil.
Slice the spring onions finely, chop or grate the garlic, half the tomatoes and cut the peppers into thin strips.
Add your veg to the pan (leave some spring onions for the end) and cook on medium heat for around five mins.
Chop your coconut cream and dissolve it In a jug with 300ml boiling water, the veg stock cube, chipotle paste, sugar and the remaining juice of the halved lime.
Chop up your coriander leaving some leaves whole and add half to the pan.
Add your coconut stock and cook for 3 mins or until the sauce has thickened.
Add in your chilli flakes and some chopped fresh chilli.
Once thickened add the haddock and cook for around 5 mins.
Serve your rice (remove the half lime) along with the haddock.
Chop the other lime into 2 and garnish with the remaining coriander, spring onions, and chilli.
The flavors were well balanced and the instructions were clear and easy to follow.