Fish curry? Yes please… this easy spiced dish uses coconut milk instead of regular milk or cream to make it dairy free but still creamy and delicious!
- 1 can reduced-fat coconut milk
- 2 smoked haddock fillets
- 2 cans sweetcorn
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp mustard seeds
- 1 tsp olive oil
- 1 clove garlic, diced
- 1 tsp grated ginger
- 1 onion, chopped
- 120g raw white or brown rice
- Heat the olive oil in a pan on a medium heat, add the onion, curry powder, turmeric, mustard seeds, garlic and ginger. Sauté for 4minutes, until the onions are soft.
- Add the coconut milk and sweetcorn to the pan and bring to a simmer.
- Add the smoked haddock and simmer for 15 minutes until it can be flaked.
- Meanwhile, add boiling water to a pan and add the rice as per pack instructions.
- Serve and season.
Coconut milk – A good non-dairy alternative to make this curry creamy and delicious!
Smoked haddock – High in protein and low in calories, haddock is also a good source of pantothenic acid for fat synthesis, B6 and B12 for energy release and nutrient metabolism.
Sweetcorn – High in vitamin B1 and B5 for release of energy from respiration, and vitamin C for protein and neurotransmitter synthesis.
Rice – High in carbohydrates and fibre (if brown is selected) for digestion.