0
0 ITEM(S) - £0.00 GO

Menu

    • Haddock with Coconut-Curry Sauce

    Mark Sharron
    Medium difficulty
    30 minutes
    2-4
    Amount Per Serving: Calories 220; Fat 6g; Protein 20g
    Haddock with Coconut-Curry Sauce is a flavorful, aromatic dish sure to please. The combination of fragrant spices and creamy coconut milk creates a delicious sauce that pairs perfectly with the mild, flaky haddock. This dish is easy to make and is a healthy, low-calorie meal that can be enjoyed any night of the week.      
    1 rating
    layout 0 comment

    Ingredients

    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 teaspoon grated ginger
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon turmeric
    • 1 teaspoon ground cardamom
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon cayenne pepper
    • 1 (14-ounce) can coconut milk
    • 1/4 cup vegetable broth
    • 2 tablespoons freshly squeezed lime juice
    • 2 tablespoons freshly chopped cilantro
    • Salt and freshly ground black pepper
    • 4 (6-ounce) haddock fillets
    • 2 tablespoons freshly chopped parsley
    • Lime wedges, for serving

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.