Smoked Haddock and Sweetcorn Curry, GF DF EF SF NF.
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Composition - Smoked Haddock and Sweetcorn Curry, GF DF EF SF NF:
- Need 320 g of sweetcorn (tinned / canned).
- Prepare 300 ml coconut milk.
- Give 1 tbsp - oil.
- Require 1 - onion, chopped.
- Provide 1 clove of garlic, finely chopped.
- Need to taste of Curry powder / paste.
- Provide 4 of smoked haddock fillets, fresh or frozen.
Smoked Haddock and Sweetcorn Curry, GF DF EF SF NF how to cook:
- Puree the sweetcorn and milk together roughly.
- Heat the oil in a frying pan over a medium heat and fry the onion until translucent.
- Add the garlic and curry powder and fry for a further minute.
- Add the sweetcorn / coconut milk puree and bring to the boil. Taste and add more curry powder / paste as desired.
- Put the fish in the pan, cover, turn the heat down and simmer until the fish is cooked through. If using frozen fish simmer for around 20 minutes. Fresh will take around 6 - 7 minutes only.
- Season with salt and black pepper to taste and serve with boiled rice, quinoa or chips / fries. My kids quite like this inside a tortilla wrap or simply with some slices of buttered bread.
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