Smoked Haddock & Creamed Corn Curry

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

• Cooking Time Prep 10 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  332

• Protein

  32g

• Carbs

  23g

• Fat

  13g

• Saturates

  1g

• Fibre

  3g

• Sugar

  8g

• Salt

  3.4g

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

Directions

1. In a blender, whizz the sweetcorn, along with any liquid from the can, into a rough purée and set aside.
2. 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.
3. 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.

Categories: All Christmas, Everyday