Smoked Haddock Creamed Corn Curry Recipes

COCONUT CURRY HADDOCK

Coconut Curry Haddock image

Don't you love one-pot recipes? I love making them. As much as I love to cook, not having a big mess makes me very happy. The curry blend smelled so good and the haddock took on the flavors perfectly! Thanks again, City Fish! This is also a 30-minute meal and a paleo dish! Keep it healthy...

Provided by Cindy Anschutz Barbieri

Categories Seafood Fish

Time 38m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 pound haddock, cut into cubes
¼ cup chopped red bell pepper
1 shallot, finely chopped
1 clove garlic, minced
1 (13.5 ounce) can full-fat coconut milk
2 teaspoons red curry paste
2 teaspoons curry powder
¾ teaspoon ground coriander
¾ teaspoon ground turmeric
2 cups baby spinach
1 cup shelled edamame
2 green onions, sliced

Steps:

Heat olive oil in a large pot until very hot. Add haddock; cook until browned, about 3 minutes per side. Add red bell pepper, shallot, and garlic; cook and stir until shallot softens, about 3 minutes.
Pour coconut milk into the pot. Whisk in curry paste, curry powder, coriander, and turmeric. Reduce heat; simmer until coconut milk is reduced by 1/4, 6 to 7 minutes. Stir in spinach and edamame. Cook until spinach is wilted and edamame is heated through, 3 to 4 minutes. Sprinkle green onions over curry.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 8.2 g, Cholesterol 65.5 mg, Fat 26.5 g, Fiber 2.5 g, Protein 25.5 g, SaturatedFat 18.9 g, Sodium 153.4 mg, Sugar 1.1 g

SMOKED HADDOCK & CREAMED CORN CURRY

Smoked haddock & creamed corn curry image

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

Provided by Katy Greenwood

Categories Main course

Time 40m

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 332 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 3.4 milligram of sodium

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