Haddock Curry Coconut Milk Food
COCONUT CURRY HADDOCK
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
Time 38m
Yield 4
Number Of Ingredients 13
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
SMOKED HADDOCK & CREAMED CORN CURRY
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
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
VEGETABLE CURRY WITH COCONUT MILK
This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!
Provided by jowolf2
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
- Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
- Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.
Nutrition Facts : Calories 312.7 calories, Carbohydrate 25.9 g, Cholesterol 21.9 mg, Fat 23 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 17.7 g, Sodium 51 mg, Sugar 5.1 g
THAI SEAFOOD CURRY OVER COCONUT JASMINE RICE
This is a simple and fairly authentic tasting curry. If you aren't able to get grouper or prefer a less expensive alternative, you may substitute halibut, haddock, tilapia, or other firm white fish.
Provided by Chandra M
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To cut carrot flowers, peel or scrub carrots and cut into 4 inch lengths.
- Using a very sharp knife cut a small V out of the side by placing the sharp edge of the knife down the length of the carrot piece, twice.
- Repeat this 3-4 times per carrot piece.
- Slice into 1/4-1/2" thick 'flowers' to finish.
- In a saucepan with glass lid, combine 1 1/2 cup water, 3/4 cup coconut milk, and rice.
- Cover and bring just to a boil; immediately reduce heat to lowest setting and cook for 15 minutes or until all liquid is absorbed.
- Do not remove lid or stir while cooking.
- Heat the oils in a wok or large skillet over medium high heat.
- Add the garlic and curry paste and saute until fragrant (about 3 minutes).
- Add the shrimp, scallops, and fish; saute for 3-5 minutes until shrimp is almost done.
- Add the vegetables (beans, carrots, peppers, lemongrass) and cook for 1 minute.
- Add all remaining ingredients and simmer covered for 3-5 minutes.
- Remove lemongrass and serve over jasmine coconut rice.
Nutrition Facts : Calories 507.7, Fat 12.2, SaturatedFat 1.8, Cholesterol 106.1, Sodium 1311, Carbohydrate 64.8, Fiber 3.6, Sugar 3.1, Protein 31.8
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