Name: Smoked Haddock with Curried Corn
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300g tin of sweetcorn; 1 tbsp oil; 1 chopped onion; 1 tbsp mild curry powder; 1 crushed garlic clove; 50g creamed coconut, chopped; 4 smoked haddock fillets; Rice, to serve

Ingredients
Method

Ingredients

Method

300g tin of sweetcorn
1 tbsp oil
1 chopped onion
1 tbsp mild curry powder
1 crushed garlic clove
50g creamed coconut, chopped
4 smoked haddock fillets
Rice, to serve

Add the sweetcorn and the liquid from the tin to a blender, then whizz to a puree, season and set aside. Heat the oil in a frying pan and cook the onions for 4 mins to soften, then stir in the curry powder and garlic to cook for a minute more.
Mix the creamed coconut with 300ml hot water, stirring until dissolved. Add the sweetcorn puree, then bring to a simmer in a saucepan. Place the fish fillets in the sauce, gently simmer for 15 mins or until the fish is cooked through. Season well, then serve with cooked rice.

30 mins

4 serving

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