Published on the: 13-03-2020
700g haddock, skinned, boned and cut into 3cm chunks
1 tablesp. olive oil
5 heaped teasp. mild curry powder
6 scallions, finely chopped
3cm piece of ginger, peeled and grated
400ml low fat coconut milk
250ml chicken stock or water
½ cucumber, peeled, seeded and thickly sliced
1 handful coriander, chopped
Salt and freshly ground black pepper
Heat a little olive oil in a saucepan over a low heat.
Add the curry powder and cook for a minute or two, then add the scallions and ginger and cook for a further minute.
Pour in the coconut milk, stock or water, and bring to a gentle simmer and leave to cook for five minutes. Don’t allow it to boil.
Add the fish and cucumber and continue to simmer gently for 3-4 minutes. Add the chopped coriander and season to taste.
Serve with rice and naan bread. Tip A little Furikake Japanese seasoning sprinkled over the rice is delicious if you can get it.
Nutritional Analysis per Serving