Paul who I work with, after reading my pilchards on toast post suggested I try his really easy fish curry recipe, stating it was so easy and a winner in his house. Well, I did and I can see why! It took 15mins total to knock up and was stunning, the fish and curried flavours work so well together. Frying the fish with it coated in the paste forces those flavour into the flesh of the fish but then laying the haddock into the bubbling jacuzzi of the curry sauce means the flavours really seep into the fish, a perfect combo. I had quite a lot of sauce left in the pan, but it tasted so good I just had to pile it on the plate. This did mean that you can hardly see the fish but trust me… it is in there somewhere and it is light, moist, flakey and packed full of that curried goodness.
Here fishy fishy haddock curry
- 4 fillets of fresh haddock
- 2 table spoons of curry paste (I used Pataks Balti paste)
- 1 can of coconut milk
- Fresh chilli
- Big handful of coriander
- Bunch of spring onions
- Lemon juice
- Pilau rice to serve
Smother the non skin side of the fish with half the curry paste, get it all over there. Add some oil to a pan and put on a medium heat, add the fish with the paste side down. I know you want to put it skin side down but I am reliably informed by Paul and Jamie Oliver that doing it this way ensures the fish takes on all that awesome flavour and is beautifully flakey. Cook for about 10mins turning the fish gently about half way through. Remove from the pan and set aside. Put the pan back on the heat, turning it up and add in the chopped spring onion, I used both parts of the onion cutting the green part into strips. Drop in the rest of the curry paste and fry for a minute before adding the coconut milk and chopped chilli. Mix it all together and gently return the fish to the sauce, like a curried jacuzzi for the haddock! Let it cook for another minute or so then chuck in most of the coriander.
Put a portion of rice on plates and gently (doing your best not to break the fish) place the haddock on the rice. Cover with the sauce and garnish with the rest of the coriander. Done, how blooming easy is that… In Paul’s own words “simply deliciousness”, not bad for an eBusiness manager!