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

Time 40m

Number Of Ingredients 8

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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