Coconut Curry Haddock Recipes

THAI FISH CURRY

Steps:

• Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
• Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
• Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
• Serve with a little minced cilantro and a squeeze of lime juice.

TOMATO-COCONUT CURRY STEAMED HADDOCK

Steps:

• Pre-heat oven to 300° F.
• In a medium cast iron pan heat up veg oil and toss in sliced shallots, and saute till golden and crispy on the edges about 3-5 minutes on med to high heat.
• With a slotted spoon take shallots out of the pan and set on paper towel. Season with a sprinkle of sea salt.
• In the cast iron pan with the oil from the shallots add sesame oil, grated ginger and red curry paste and stir until well incorporated and curry begins to stick to the pan.
• Add in tomatoes, coconut milk, and a handful of chopped basil, and stir. Cook for about 6-8 minutes and you will see curry wanting to stick to the pan again, take off heat.
• Season haddock with salt and pepper on both sides and place on top of the tomato curry mixture in the cast pan.
• Place in the preheated oven and cook until fish is nice and opaque and the thickest part of the fish flakes apart when pierced with a paring knife, about 18-22 minutes.
• Take out of the oven and serve with the sauce, a sprinkle of fresh basil, and sauteed shallots and a squeeze of lime juice on top.
• Enjoy!

COCONUT CURRY FISH

Steps:

• Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
• Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
• Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
• Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

SMOKED HADDOCK & CREAMED CORN CURRY

Steps:

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

GOAN FISH CURRY

Steps:

• Spray a large heavy based saucepan with the low fat spray, then fry the onion over a medium heat stirring frequently for about 10 mins until softened and beginning to colour. Stir in the chillies, garlic, ginger, ground spices, cardamom seeds and bay leaves then cook for approx 1 min.
• Pour in the coconut milk, chopped tomatoes, stock or water then bring to the boil. Reduce the heat and simmer half covered for approx 5 mins.
• Add the haddock or firm fish and continue to simmer half covered stirring occasionally and taking care not to break up the fish pieces. Cook for about 6 mins the add the raw prawns and cook for another 4 mins. Cook for approx 10 mins in total with or without the prawns. Making sure the fish and prawns are cooked through.
• Season to taste and stir in the lime juice.
• Serve with sprinkled coriander and rice. I find a peshwari nan goes well with this if your peckish.