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Serves 4

Haddock Curry

A punchy curry using fresh fish is always great for a cosy night in. It goes well with white basmati rice or chapatis.


  • 1 tbsp olive oil
  • 1 tbsp mustard seeds
  • 10 curry leaves
  • 1 bulb fennel, finely sliced
  • 3 tbsp madras curry paste
  • 1 thumb-size piece of ginger, peeled & finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp tomato puree
  • 1 can coconut milk
  • 250g cherry tomatoes, halved
  • 200g green beans, trimmed and cut in half
  • 450g haddock fillets, chopped
  • Juice from 1 lime


  • In a large pan, add the oil, mustard seeds, and curry leaves and cook on high heat until the seeds start to pop.
  • Add the fennel, curry paste, ginger, garlic, and tomato puree and cook for a few minutes, stirring constantly.
  • Add the coconut milk, cherry tomatoes, and green beans and cook until the curry starts to bubble.
  • Add the haddock and cook on medium/high heat for 5-10 minutes, until the haddock is cooked through.
  • Once cooked, add the lime juice, season with salt and pepper, and mix. Serve.
  • Kcal: 397
  • Protein: 25g
  • Fats: 27g
  • Carbs: 10g
  • Fibre: 5.9g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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