Smoked Haddock Coconut Curry

Smoked Haddock Coconut Curry
Fishboxer Fish is the Dish from

 A warm, creamy, filling korma-style haddock curry that is quick and easy to make.














  •  4 x oak smoked haddock portions
  •  300g basmati rice
  •  750ml boiling water
  •  ½ tsp salt
  •  1 x 400g can coconut milk
  •  2 tbsp korma curry paste
  •  2 tomatoes
  •  10g fresh coriander






























  1.      Chop the smoked haddock portions into 1 inch cubes.
  2.      Cut the tomatoes into wedges.
  3.      Place the rice in a pan and add the boiling water and salt.
  4.      Stir, cover and simmer on a low heat for 10-15 minutes. Do not take the lid off until after 10 minutes.  You will know that the rice is cooked as you won’t be able to see any more water in the pan. Taste a grain to ensure it is cooked.
  5. Turn off the heat, fluff the rice in the pan with a fork and allow to sit for 10 minutes.
  6. Pour the coconut milk into a pan.
  7. Add the smoked haddock pieces and simmer gently for 5 minutes, or until the fish is cooked through.
  8. Remove the haddock from the pan and set aside.
  9. Add the curry paste and tomatoes to the pan and simmer for 5 minutes.
  10. Return the haddock to the pan and cook for 1 minute to warm through.
  11. Finely chop the coriander.
  12. Serve the curry with the rice and garnish with the chopped coriander.