Haddock, despite of being my favourite fish, is rarely on our table as I haven’t come across with many recipes using it. The following dish is from a Waitrose recipe card, and in addition to its heavenly taste it uses coconut milk, which is a common leftover at ours.

Keralan Fish Curry

Keralan haddock fish curry with coconut milk


  • 370 g haddock fillets, skinned
  • 1 tsp ground turmeric
  • vegetable oil
  • 1 onion, thinly sliced
  • 1/2 tsp mustard seeds
  • 200 ml coconut milk
  • 1/2 tbsp tamarind paste
  • 3 cm piece fresh ginger, shredded
  • 100 g mangetout, halved lengthways
  • 1 spring onion, thinly sliced
  • 1 red chilli, thinly sliced
  • brown rice, to serve


Servings: 2 
Preparation: 10 minutes 
Cooking time: 15 minutes

  1. Sprinkle the fish with the turmeric and set aside.
  2. Heat the oil in a large pan and fry the onion with the mustard seeds for 5-10 minutes until golden.
  3. Add the coconut milk, tamarind paste and ginger and bring to a simmer.
  4. Add the fish and mangetout, cover the pan and simmer for 3-4 minutes until the fish is cooked.
  5. Scatter with salad onion and chillies and serve with brown rice.
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