Name: Smoked haddock & creamed corn curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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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Smoked haddock & creamed corn curry

Smoked haddock & creamed corn curry

Katy Greenwood

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.5 out of 5.35 ratingsRate

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

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal332

low
fat13g
saturates1g
carbs23g
sugars8g
fibre3g
protein32g
salt3.4g

Method

step 1

In a blender, whizz the sweetcorn, along with any liquid from the can, into a rough purée and set aside.
step 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.
step 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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A star rating of 4.5 out of 5.35 ratings

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