Quick Fish Curry with Haddock


  • 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:


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.