Bookmark Recipe

Quick Fish Curry with Haddock

Name: Quick Fish Curry with Haddock
Cook time: 15 min
Yield: 4
Ingredients: 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.

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

4 people

15 min

Nutrition per serving

kcal

704kcal
protein

44g
total fat

24g
iron

2mg
carbs

84g

Ingredients

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.

Main

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.

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.

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

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.

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