Haddock Curry by Seafish
Method
Prep time: 5 mins
Cooking time: 26 minutes
Serves: 4
Ingredients:
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 2-inch piece fresh ginger
- 2 red chillies
- 4 tbsp tikka masala curry paste
- 1 x 400ml can coconut milk
- 900g haddock fillets
- freshly ground black pepper
- 1 tbsp roughly chopped fresh coriander
- 300g rice (75g per person)
- Heat the oil, crush the garlic and finely slice the onion, then cook them gently until softened and slightly caramelised – it will take 10-15 minutes. Set aside ¼ of the onion-garlic mix.
- Meanwhile, cook your rice according to the on-pack instructions.
- Chop and add the ginger and chillies to the onion-garlic mix, and cook for a minute.
- Stir in the curry paste and coconut milk until well mixed. Bring this mixture to the boil, reduce the heat and simmer for 5 minutes, until it has reduced slightly.
- Cut the haddock into large cubes. Add to the sauce, season the mix with the black pepper and pop on the lid, then simmer for 5 minutes, until the fish has turned opaque and is just flaking.
- Season and stir in the coriander very carefully. Serve with your cooked rice and garnish with reserved onion and fresh coriander.
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