Keralan Haddock Fish Curry

35 minutes
Amount Per Serving: Calories 190; Fat 7.3g; Carbs 6g; Sugars 4.3g; Fibre 1.6g; Protein 26.3g; Sodium 0.8g
This dish is simple, delicious, and beautifully-flavoured with South Indian curry.
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  • 6 shallots
  • 4 cloves of garlic
  • 2.5 cm piece of ginger
  • 1 fresh green chilli
  • 750g Haddock fish chunks
  • Groundnut oil
  • 1 teaspoon mustard seeds
  • 20 curry leaves
  • 1 tablespoon chilli powder
  • Chilli flakes
  • 1 teaspoon turmeric
  • 1 tin of light coconut milk (400g)
  • 1 tin of chopped tomatoes (400g)
  • A few sprigs of fresh coriander


  • Chop all the vegetables.

  • Season the haddock fish chunks with 1 teaspoon chilli powder, 2 cloves of garlic, chopped ginger, salt and pepper.

  • Fry in 2 tablespoons of groundnut oil for 3 minutes until cooked. remove from the heat.

  • Heat the rest of the oil in a pan. Fry the remaining garlic and ginger.

  • Add the chopped shallots and fry for about 7 minutes until golden brown add chilli flakes and fry for another 2 minutes then add the chopped tomatoes.

  • Put the haddock fish chunks and saute for about 30 seconds.

  • Add a little groundnut oil and fry the green chilli, fresh coriander, turmeric and curry leaves.

  • Then, add a litre of light coconut milk and mustard seeds.

  • Cook on low heat until the sauce thickens.

  • Add the chilli powder and a pinch of salt. Check to see if you need more salt.

  • Sprinkle with chopped coriander and serve.

  • Serving Suggestions: This dish goes best with white rice or cassava chips. You may also have it with a slice of bread and a side salad. It is also tasty with fresh cilantro and onion salad.

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