Smoked haddock & creamed corn curry

Smoked haddock & creamed corn curry

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
332
protein
32g
carbs
23g
fat
13g
saturates
1g
fibre
3g
sugar
8g
salt
3.4g

Ingredients

  • 325g can sweetcorn
  • 1 tbsp vegetable oil
  • 1 onion, roughly chopped
  • 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

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Method

  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.

Recipe from Good Food magazine, March 2014

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Comments

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rosestar10's picture
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Absolutely scrummy! Summery and delicious!

pammiejay's picture
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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 ;-)

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