Coconut Curry Haddock Recipes

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TOMATO-COCONUT CURRY STEAMED HADDOCK



Tomato-Coconut Curry Steamed Haddock image

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

2 -10 oz pieces Haddock
1/4 cup veg oil
2 tsp sesame oil
2 shallots, chopped
1/4 cup mild red curry paste
3 Tbsp grated ginger
a handful of fresh basil, chopped
1 cup coconut milk
3 cups cherry tomatoes, halved
1 Tbsp lime juice
salt and pepper to taste

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



Coconut Curry Haddock image

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

Categories     Seafood     Fish

Time 38m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 pound haddock, cut into cubes
¼ cup chopped red bell pepper
1 shallot, finely chopped
1 clove garlic, minced
1 (13.5 ounce) can full-fat coconut milk
2 teaspoons red curry paste
2 teaspoons curry powder
¾ teaspoon ground coriander
¾ teaspoon ground turmeric
2 cups baby spinach
1 cup shelled edamame
2 green onions, sliced

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

THAI CURRY COCONUT FISH CURRY



Thai Curry Coconut Fish Curry image

Aromatic and zesty, this Thai coconut fish curry is light but intensely flavorful and perfect served with rice for dinner.

Provided by Alida Ryder

Categories     Dinner

Time 25m

Number Of Ingredients 15

1 tbsp oil
500 g (1lb) white fish
1 tsp salt
1 tbsp oil
1 onion (finely chopped )
3 garlic cloves (crushed )
3 tbsp Thai red curry paste
400 g (14oz) coconut milk
1 tsp fish sauce
1 tsp brown sugar
2 tsp lime juice
handful fresh herbs (Basil, coriander/cilantro, mint )
steamed rice
lime wedges
sliced chillies

Steps:

  • Pat the fish dry with paper towels then drizzle with a little oil and season with salt.
  • Sear in a hot pan until golden brown on both sides then remove and set aside.
  • In the same pan, sauté the onion and garlic until soft and translucent.
  • Add the curry paste and cook for a few minutes until fragrant. Pour in the coconut milk, fish sauce, lime juice and brown sugar.
  • Bring to a simmer and cook for 8-10 minutes, until slightly thicker. Taste and adjust seasoning if necessary.
  • Add the fish to the pan and cook for 2-3 minutes until the fish is fully cooked.
  • Scatter over fresh herbs and finely sliced chillies then serve with lime wedges and steamed rice.

Nutrition Facts : Calories 267 kcal, Carbohydrate 9 g, Protein 26 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 63 mg, Sodium 849 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH



Thai-Style Halibut with Coconut-Curry Broth image

Provided by Ellie Krieger

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note)
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
5 cups baby spinach, washed
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

Steps:

  • In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
  • Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
  • Steam or microwave the baby spinach for 2 minutes.
  • Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

COCONUT FISH CURRY



Coconut fish curry image

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

Provided by Jane Hornby

Categories     Supper

Time 30m

Number Of Ingredients 15

1 tbsp vegetable oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
1 tsp shrimp paste
1 small red chilli, shredded (deseeded if you don't like it too hot)
2 lemongrass stalks, split, then bruised with a rolling pin
1 heaped tbsp medium curry powder
1 heaped tbsp light muscovado sugar
small bunch coriander, stems finely chopped
400g can coconut milk
450g skinless hake fillets, cut into rectangles, roughly credit card size
220g pack frozen raw whole prawns
1 lime, halved
cooked rice, to serve

Steps:

  • Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
  • Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

Nutrition Facts : Calories 412 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 1.7 milligram of sodium

SMOKED HADDOCK & CREAMED CORN CURRY



Smoked haddock & creamed corn curry image

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

325g can sweetcorn
1 tbsp vegetable oil
1 onion , roughly chopped
1 tbsp mild curry powder
1 garlic clove , crushed
1 x 50 sachet creamed coconut , chopped
4 frozen smoked haddock fillets
cooked rice , to serve

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

COCONUT-POACHED FISH WITH BOK CHOY



Coconut-Poached Fish With Bok Choy image

This one pot, Thai-influenced dish couldn't be easier to assemble, and its beautiful presentation makes it look like you spent a lot longer on dinner than you actually did. The poaching liquid does double duty by gently cooking the fish and wilting the bok choy. If bok choy is unavailable, another sturdy green, like kale or Napa cabbage, can be substituted. Serve with steamed jasmine rice to soak up some of the fragrant coconut milk broth.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

4 (6-ounce) cod fillets or other flaky white fish
Kosher salt
2 tablespoons canola or vegetable oil
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1 (2-inch) piece ginger, peeled and cut into thin matchsticks
1 fresh Thai or Serrano chile, thinly sliced
2 (13 1/2-ounce) cans coconut milk
1 1/2 teaspoons fish sauce
1 teaspoon light brown sugar
About 7 ounces baby bok choy, ends trimmed and stalks separated
1/4 cup roughly chopped cilantro, both leaves and tender stems
2 tablespoons thinly sliced scallion greens
Lime wedges (from 1 lime), for serving
Flaky salt (optional)

Steps:

  • Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
  • Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add cod fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
  • Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
  • Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 51 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 38 grams, Sodium 1077 milligrams, Sugar 4 grams, TransFat 0 grams

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