Smoked Haddock Curry

Serves 4
Total Time
30 Minutes
1 tablespoon of coconut oil
1 large onion, chopped
3 cloves of garlic, chopped
1 thumb-sized piece of fresh ginger, peeled and chopped
1 bird’s eye chilli, finely chopped
Bunch of coriander, stalks chopped and leaves reserved for garnish
1 tsp of coriander seeds, crushed
Thumb-sized piece of fresh turmeric, peeled and juiced or grated (or use 2 teaspoons ground turmeric, see recipe introduction)
4 lime leaves
1 sweet potato, peeled and chopped into 1cm cubes
2 tsp of fish sauce
1 large glass (250ml) of white wine
1 x 400ml tin of coconut milk
500g of skinless smoked haddock fillet, cut into large chunks
1 lime, zest and juice
A handful of spinach
Salt and pepper
To Serve
Sliced chilli
Lime wedges
Flatbreads or rice
Step 1

Heat the coconut oil in a large pan, then add the onion and garlic and sauté for a few minutes over a medium heat. Next add the ginger, chilli, coriander stalks, coriander seeds, turmeric and lime leaves and continue to sauté for five minutes, stirring occasionally.

Step 2

Add the sweet potato, fish sauce, white wine and coconut milk and bring to a simmer. Simmer for 12–15 minutes until the sweet potato is soft.

Step 3

Add the haddock to the pan, stir carefully and cook for 4–5 minutes, then add the lime zest and juice, spinach and season.

Step 4

Divide between warmed bowls and serve with yoghurt, sliced chilli, coriander leaves, lime wedges and flatbreads or rice.

Recipe courtesy of A Love of Eating: Recipes from Tart London by Lucy Carr-Ellison & Jemima Jones, £17

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