Haddock Curry with Coconut and Fresh Coriander
A creamy, aromatic haddock fish curry infused with coconut milk, garlic, ginger, and fresh coriander. This easy haddock curry recipe brings together mild, flaky fish and tropical flavors in one irresistible dish.
Equipment
- 1 Large skillet or deep pan For simmering the curry
- 1 Wooden spoon For stirring
- 1 Wooden spoon For preparing ingredients
- 1 chef’s knife For chopping herbs and garlic
Ingredients
- 2 fillets haddock about 400–500g total
- 1 tbsp coconut oil or olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tbsp grated ginger fresh preferred
- 1 tsp turmeric powder
- 1 tbsp curry powder or garam masala
- ½ tsp chili flakes adjust to taste
- 1 cup coconut milk full-fat for creaminess
- ½ piece lime juiced
- 1 handful fresh coriander chopped
- 1 pinch salt and black pepper to taste
Instructions
- Prepare the base: Heat coconut oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent.
- Add aromatics: Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add spices: Sprinkle in turmeric, curry powder, and chili flakes. Stir to combine until the mixture is aromatic.
- Build the sauce: Pour in the coconut milk and mix gently. Simmer for 5 minutes until slightly thickened.
- Add haddock: Lay the haddock fillets in the sauce. Cover and let cook for 8–10 minutes, or until the fish flakes easily with a fork.
- Finish and season: Add lime juice, chopped coriander, salt, and pepper. Stir gently to coat the fish.
- Serve hot: Pair with steamed basmati rice or warm naan bread, and garnish with extra coriander.
Notes
- For extra creaminess, you can add 1 tablespoon of Greek yogurt after cooking.
- Haddock can be replaced with cod, pollock, or tilapia if unavailable.
- To make it spicier, add a fresh green chili or a teaspoon of curry paste.
- Best served immediately, but can be refrigerated for up to 2 days.