Olive Magazine
Fish Curry with Coconut Milk

Fish curry

Published: March 1, 2018 at 5:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out this simple fish curry with haddock and coconut milk. Make our super creamy and flavoursome curry recipe for a low calorie midweek meal

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal253
fat13.2g
saturates6.7g
carbs8.7g
sugars6.5g
fibre5.7g
protein22.1g
salt0.6g
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*This recipe is gluten-free according to industry standards

Ingredients

  • 2 tsp vegetable oil
  • 1 tbsp black mustard seeds
  • 8 fresh or dried curry leaves, (optional)
  • 1 bulb fennel, finely sliced
  • 3 tbsp madras curry paste
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tbsp tomato purée
  • 400g tin light coconut milk
  • 200g cherry tomatoes, halved
  • 200g green beans, trimmed and halved
  • 400g skinless haddock, cut into chunky pieces
  • ½ lime, juiced
  • to serve basmati rice

Method

  • STEP 1

    Heat the vegetable oil in a pan and add the black mustard seeds and curry leaves, if using. Cook for 2-3 minutes or until popping and fragrant, then add the fennel and a pinch of salt. Cook for 5 minutes or until starting to soften, then spoon in the curry, ginger and garlic pastes and tomato purée. Cook gently for 5 minutes. Tip in the coconut milk, bring to the boil and simmer for 10 minutes. Add the cherry tomatoes and green beans, simmer for 2 minutes and then add the haddock with some seasoning and simmer gently for 5 minutes or until the haddock is cooked through. Finish with the lime juice and serve with rice.

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