Smoked haddock & creamed corn curry

Smoked haddock & creamed corn curry

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(9 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
Everyone will love this creamy fish curry, cooled down with coconut and sweetcorn. It's budget-friendly too

Nutrition and extra info

Nutrition: per serving

  • kcal332
  • fat13g
  • saturates1g
  • carbs23g
  • sugars8g
  • fibre3g
  • protein32g
  • salt3.4g
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  • 325g can sweetcorn


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1 tbsp vegetable oil
  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp mild curry powder
  • 1 garlic clove, crushed
  • 1 x 50 sachet creamed coconut, chopped
  • 4 frozen smoked haddock fillets
  • cooked rice, to serve


  1. In a blender, whizz the sweetcorn, along with any liquid from the can, into a rough purée and set aside.

  2. Heat the oil in a large lidded frying pan and cook the onion for 2-3 mins to soften. Add the curry powder and garlic and cook for 1 min more until fragrant.

  3. Tip the creamed coconut into the pan with 300ml water, stirring until the creamed coconut dissolves. Add the puréed sweetcorn and bring to the boil. Place the haddock fillets in the sauce, then reduce the heat to a simmer. Cover and cook for 20 mins, or until the fish is cooked through. Season and serve with rice.

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Comments (10)

catie74's picture

I made this again last night but used creamed corn and medium/hot curry powder. I also added cauliflower florets. Still enjoyed by the family for a quick midweek dinner

catie74's picture

Whole family enjoyed this, from the 5 year old upwards

cheungy's picture

I made this with coconut cream that didn't have to be chopped up, which is why I suspect the sauce was too liquid. other than that, was nice.

reevey's picture

I used med curry powder as we like a stronger taste. It was a lovely easy meal to prep and cook. I'd eat again but give it a bit more curry powder or the suggested chilli to give it a bit more zing with some coriander.
I served it with brown rice which complemented the fish and the curry sauce. The overall thought was it tasted similar to a kedgeree, lovely"

heybear's picture

It needed a little extra seasoning, but this was delicious and the kids loved it too.

koutsie's picture

Hi - The recipe states 1x50 sachet of creamed coconut. I have bought the only thing available which is 198g sachet - will this be Ok do you think? Thanks

moggymoxon's picture

I swapped fish for chicken added fresh chilli and used creme fraiche instead of coconut (didnt have any) and i must say i really enjoyed this. Will defo be making this again.

hazal_89's picture

Sauce is great, basically turns out like a sweet and mild korma if you blitz the sweet corn until smooth. Only thing- I would not recommend making this with smoked haddock, it was far too salty and just clashed with the sauce. In the future I would use chicken or vegetables.

rosestar10's picture

Absolutely scrummy! Summery and delicious!

pammiejay's picture

I used a tin of creamed corn and therefore missed out step 1. Kids (ages 3 and 1.5yrs) loved this. It is quite sickly after a while tho. The kids would give this 5 stars, I would give it 3. So plumped for 4 stars to be fair ;-)

Questions (2)

koutsie's picture

Hi It says 1x50 sachet of creamed coconut. I have bought the only one available which is 198g - do you think this will be OK?? Thanks

koutsie's picture

Hi The recipe says 1 x 50 sachet of creamed coconut, I have bought the only available sachet which is 198g - will this be ok? Thanks

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