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
10g fresh coriander
Chop the smoked haddock portions into 1 inch cubes.
Cut the tomatoes into wedges.
Place the rice in a pan and add the boiling water and salt.
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.
Turn off the heat, fluff the rice in the pan with a fork and allow to sit for 10 minutes.
Pour the coconut milk into a pan.
Add the smoked haddock pieces and simmer gently for 5 minutes, or until the fish is cooked through.
Remove the haddock from the pan and set aside.
Add the curry paste and tomatoes to the pan and simmer for 5 minutes.
Return the haddock to the pan and cook for 1 minute to warm through.
Finely chop the coriander.
Serve the curry with the rice and garnish with the chopped coriander.