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Smoked haddock & creamed corn curry

Smoked haddock & creamed corn curry

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A star rating of 4.6 out of 5.24 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal332
fat13g
saturates1g
carbs23g
sugars8g
fibre3g
protein32g
salt3.4g
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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

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.

Goes well with

Recipe from Good Food magazine, March 2014

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Overall rating

A star rating of 4.6 out of 5.24 ratings
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