Best 3 Coconut Curry Haddock Recipes
Indulge in the symphony of flavors with our tantalizing Coconut Curry Haddock recipe. This culinary masterpiece combines the delicate flakiness of haddock fillets with a creamy, aromatic coconut curry sauce, creating a harmonious balance of textures and flavors. As you delve into this culinary journey, be prepared to experience a delightful interplay of spices, with the warmth of curry, the subtle sweetness of coconut milk, and a hint of tanginess from tomatoes. Accompanying this main course are two equally exquisite recipes: Coconut-Scented Jasmine Rice, a fragrant and fluffy base to complement the vibrant curry, and a refreshing Cucumber-Tomato Salad, adding a crisp and tangy contrast to the rich flavors of the haddock and curry. Get ready to embark on a culinary adventure that will leave your taste buds craving more.
Let's cook with our recipes!
TOMATO-COCONUT CURRY STEAMED HADDOCK
Tomato-Coconut Curry Steamed Haddock is a great recipe that keeps the meaty, flaky texture and flavor of the haddock and brings it to a whole new level with the base steaming sauce of red curry, coconut and beautiful ripe tomatoes that gently infuse and cook the fish, absolutely a deliciously fragrant dish.
Provided by Loreto
Categories Fish
Time 45m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 300° F.
- In a medium cast iron pan heat up veg oil and toss in sliced shallots, and saute till golden and crispy on the edges about 3-5 minutes on med to high heat.
- With a slotted spoon take shallots out of the pan and set on paper towel. Season with a sprinkle of sea salt.
- In the cast iron pan with the oil from the shallots add sesame oil, grated ginger and red curry paste and stir until well incorporated and curry begins to stick to the pan.
- Add in tomatoes, coconut milk, and a handful of chopped basil, and stir. Cook for about 6-8 minutes and you will see curry wanting to stick to the pan again, take off heat.
- Season haddock with salt and pepper on both sides and place on top of the tomato curry mixture in the cast pan.
- Place in the preheated oven and cook until fish is nice and opaque and the thickest part of the fish flakes apart when pierced with a paring knife, about 18-22 minutes.
- Take out of the oven and serve with the sauce, a sprinkle of fresh basil, and sauteed shallots and a squeeze of lime juice on top.
- Enjoy!
COCONUT CURRY HADDOCK
Don't you love one-pot recipes? I love making them. As much as I love to cook, not having a big mess makes me very happy. The curry blend smelled so good and the haddock took on the flavors perfectly! Thanks again, City Fish! This is also a 30-minute meal and a paleo dish! Keep it healthy...
Provided by Cindy Anschutz Barbieri
Time 38m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot until very hot. Add haddock; cook until browned, about 3 minutes per side. Add red bell pepper, shallot, and garlic; cook and stir until shallot softens, about 3 minutes.
- Pour coconut milk into the pot. Whisk in curry paste, curry powder, coriander, and turmeric. Reduce heat; simmer until coconut milk is reduced by 1/4, 6 to 7 minutes. Stir in spinach and edamame. Cook until spinach is wilted and edamame is heated through, 3 to 4 minutes. Sprinkle green onions over curry.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 8.2 g, Cholesterol 65.5 mg, Fat 26.5 g, Fiber 2.5 g, Protein 25.5 g, SaturatedFat 18.9 g, Sodium 153.4 mg, Sugar 1.1 g
SMOKED HADDOCK & CREAMED CORN CURRY
Everyone will love this creamy fish curry, cooled down with coconut and sweetcorn. It's budget-friendly too
Provided by Katy Greenwood
Categories Main course
Time 40m
Number Of Ingredients 8
Steps:
- In a blender, whizz the sweetcorn, along with any liquid from the can, into a rough purée and set aside.
- Heat the oil in a large lidded frying pan and cook the onion for 2-3 mins to soften. Add the curry powder and garlic and cook for 1 min more until fragrant.
- Tip the creamed coconut into the pan with 300ml water, stirring until the creamed coconut dissolves. Add the puréed sweetcorn and bring to the boil. Place the haddock fillets in the sauce, then reduce the heat to a simmer. Cover and cook for 20 mins, or until the fish is cooked through. Season and serve with rice.
Nutrition Facts : Calories 332 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 3.4 milligram of sodium
Tips:
- Choose flaky fish fillets. Haddock, cod, or tilapia are all good choices.
- Don't overcook the fish. It should be cooked through but still flaky.
- Use a variety of vegetables in the curry. This will add flavor and texture to the dish.
- Don't be afraid to experiment with different spices. Curry powder, cumin, and coriander are all classic choices, but you can also add in paprika, turmeric, or chili powder.
- Serve the curry with rice or naan bread. This will help to soak up the delicious sauce.
Conclusion:
Coconut curry haddock is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of coconut milk, curry powder, and vegetables creates a sauce that is both creamy and flavorful. The haddock cooks quickly and flakes easily, making it a great choice for a fish dish. Serve the curry with rice or naan bread and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
