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The Leon young chefs competition



West Indian Seafood Curry

Serves: 2   Preparation: 15 minutes   Cooking: 15 minutes

  • Wheat free
  • Gluten free
  • Low saturated fat
  • Low glycemic load
Age 13 - 16
Ingredients
350gof White Fish Fillets, cut into chunks
1 teaspoonof Coriander seeds
1 teaspoonof Black Mustard seeds
1 teaspoonof Cumin seeds
2Allspice Berries
1/4 teaspoonof Chilli flakes
1 tablespoonof Vegetable Oil
1Shallot, peeled and chopped
1 cloveof Garlic, peeled and chopped
400gof tinned Chopped Tomatoes
1/2 teaspoonof Taramind purée
1/2a Lime
2fresh Kaffir Lime Leaves
1-2 teaspoonsof Caster Sugar
2 dropsof Hot Pepper Sauce (optional)
1/2 teaspoonof Sea Salt
2 tablespoonsof Coconut Cream or Yoghurt (optional)
1/4Red Pepper, thinly sliced, to garnish
Freshly Ground Black Pepper
West Indian Seafood Curry

This is based on a dish our friend had when she went to visit Montego Bay, Jamaica. It's a melting pot of a dish.

1. Heat a dry frying pan and toast the spices over a low heat for 3-4 minutes, or until fragrant. Grind them in a pestle and mortar or a coffee grinder and set aside.

2. Heat the vegetable oil in a wide heavy-based pan, and soften the shallot and the garlic. Add the spices and stir for 30 seconds more. Add the tinned tomatoes, tamarind purée, lime juice, one of the kaffir lime leaves, sugar, hot pepper sauce (if using), the sea salt and a grinding of black pepper. Simmer for 1 minute.

3. Add the fish and simmer for a further 3-5 minutes, or until the fish looked white and is falling apart.

4. Taste for seasoning. If you want, swirl through some coconut cream or yoghurt. Serve with rice and garnish with the other lime leaf, slivered into ribbons, and strips of red pepper.

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