Fish Curry with Coconut Milk

Fish curry

  • serves 4
  • Easy

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

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*This recipe is gluten-free according to industry standards

Ingredients

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

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.

Try one of our other healthy curry recipes here...

Vegan Curry Recipe For Beetroot Curry

Nutritional Information

  • Kcals 253
  • Fat 13.2g
  • Saturates 6.7g
  • Carbs 8.7g
  • Sugars 6.5g
  • Fibre 5.7g
  • Protein 22.1g
  • Salt 0.6g
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