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