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    • Haddock with Coconut-Curry Sauce

    Haddock with Coconut-Curry Sauce

    Mark Sharron
    Medium difficulty
    30 minutes
    02-Apr

    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.

     

     

     

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    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

    • Step-by-step Method: Haddock with Coconut-Curry Sauce
    • Measure and prepare all ingredients as listed.
    • Pat haddock fillets dry with paper towel; season both sides lightly with salt and black pepper.
    • Peel and finely mince the garlic.
    • Peel and finely grate the ginger.
    • Chop cilantro and parsley separately and finely.
    • Cut fresh limes in half; squeeze to extract lime juice, reserve wedges for serving.
    • In a small bowl, mix cumin, coriander, turmeric, cardamom, cinnamon, and cayenne pepper.
    • In a large nonstick skillet or sauté pan, heat olive oil over medium heat.
    • Once oil is shimmering, add minced garlic and grated ginger; sauté 1 minute until aromatic.
    • Sprinkle in the mixed spices; stir 30 seconds until fragrant, to bloom the spices.
    • Pour in coconut milk and vegetable broth; stir to fully combine.
    • Increase heat to bring sauce just to a gentle simmer.
    • Reduce heat to low; stir in 2 tablespoons lime juice and half the chopped cilantro.
    • Taste sauce; adjust seasoning with salt and pepper as needed.
    • Gently nestle haddock fillets in simmering sauce in a single layer.
    • Cover pan and cook 7-9 minutes (depending on fillet thickness), until haddock is opaque and flakes easily with a fork.
    • Using a spatula, carefully transfer haddock fillets to serving plates.
    • Spoon coconut-curry sauce generously over and around each fillet.
    • Top each portion with reserved chopped parsley and remaining cilantro.
    • Garnish with extra lime wedges on the side.
    • Serve immediately, pairing with steamed jasmine rice or lightly wilted spinach if desired for full presentation.