This week’s recipe took me out of my comfort zone. I don’t like fish or smoked food! But it’s healthy so I’m exploring ways to eat it and what better way than hiding it in a simple curry. I added extra curry powder because it’s a lot of juice to flavour. It definitely needed it. This meal served 4 large portions with rice. It cost roughly £8 in total. So not only easy but also budget busting. I would definitely eat this again, all the family loved it.
Smoked Haddock and Creamed Corn Curry
Ingredients
- 325g tin sweetcorn
- veg oil for frying
- 1 onion, roughly chopped
- 1 garlic clove, crushed
- 1 tbsp mild curry powder (I added in 1 tsp medium curry powder)
- 50g creamed coconut
- Four frozen smoked haddock fillets (we swapped out for fresh, smoked basa fillets)
Method
- In a blender, roughly whizz the sweetcorn, with any liquid in the can. Set to one side.
- Heat the oil in a large, lidded frying pan. Add in the onions. Fry for 2-3 mins, add the garlic and curry powder. Fry for another minute 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.
Original recipe by Katie Greenwood, Good Food