Smoked Haddock with Curried Corn

Charmaine Lu -
  • 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