Quick Fish Curry with Haddock

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  Quick Fish Curry with Haddock

 This curry can be on the table in less than 15 minutes. 

Quick Fish Curry with Haddock

Serves 4 


  • 700g haddock, skinned, boned and cut into 3cm chunks
  • 1 tablesp. olive oil
  • 5 heaped teasp. mild curry powder
  • 6 scallions, finely chopped
  • 3cm piece of ginger, peeled and grated
  • 400ml low fat coconut milk
  • 250ml chicken stock or water
  • ½ cucumber, peeled, seeded and thickly sliced
  • 1 handful coriander, chopped
  • Salt and freshly ground black pepper


To serve:

To Cook

Heat a little olive oil in a saucepan over a low heat. Add the curry powder and cook for a minute or two. Then add the scallions and ginger and cook for a further minute.

Pour in the coconut milk, stock or water, and bring to a gentle simmer and leave to cook for five minutes. Don't allow it to boil. Add the fish and cucumber and continue to simmer gently for 3-4 minutes. Add the chopped coriander and season to taste.

Serving Suggestions

Serve with rice and naan bread.  A little Furikake Japanese seasoning sprinkled over the rice is delicious if you can get it.

Nutritional Analysis per Serving

Protein: 44g 

Carbohydrates: 84g 

Fat: 24g 

Iron: 2mg 

Energy: 704kcal