I always thought I didn’t like curry, I thought they were too spicy and I was really unsure of the ingredients but over the past couple of years I developed a taste for them. I especially love fragrant and creamy curries and I still don’t like too much heat.  This smoked fish curry recipe is inspired by a Gousto box recipe we tried a few weeks ago and Jamie Oliver’s comfort food tikka masala. I mixed up the ingredients and it turned out so tasty! I hope you give it a try.

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Why I love this Smoked Fish Curry recipe

I love the creaminess of the coconut milk, with the sweetness of the tinned tomatoes, the fragrant turmeric and ground cloves with garlic and ginger and then the smoky flavour and soft texture of the fish.  They all go really well together.  Another plus is that this recipe is gluten and dairy free so great for those with intolerances.

This curry is also freezable so you could make the sauce and save it for a quick post-work dinner another day or maybe take some to work for lunch. Are you pregnant and looking for a meal to batch cook and freeze so that when the baby arrives you have a quick evening meal in minutes? Just double the recipe below.

How to serve

I served this dish with a Tilda rice pouch (brown basmati rice and quinoa) just for convenience and speed but you could cook some basmati rice in the traditional way and add some other vegetables such as green beans for extra nutrients.  Pilau rice is also quick and easy to make from scratch. We would normally allow about 50-60g of rice per person (25-30g for the kids).

This smoked fish curry recipe serves two adults and two children with approximately one portion left over for a lunch or dinner the next day.

The NHS recommends: “A healthy diet should include at least two portions of fish a week, including one of oily fish.”  I used smoked haddock in this recipe bought from Aldi but you could try it with other types of white fish or even salmon. If you wanted to leave the fish out all together and make it vegan, why not try adding chickpeas as the protein source?

Print Recipe

Ingredients

2 Smoked Haddock or Basa Fillets (skinless – approx 225g)

1 tbsp olive oil

1 brown onion (chopped)

2 cloves garlic (crushed)

1cm ginger (chopped or grated)

1 tsp curry powder

1/2 tsp chilli powder (more if you like it hot)

1/2 tsp ground cloves

1/2 tsp garam masala

1 tsp turmeric

2 tbsp ground almonds

1 tin chopped tomatoes

1 tin coconut milk

1 tbsp tomato puree

1/2 vegetable stock cube dissolved in 1 cup boiled water

2 large handfuls of spinach

Salt & pepper to season

Fresh coriander to garnish

1-2 brown rice & quinoa pouches

Method

Add the oil to a deep frying pan to warm before adding the onion. Stir and leave to fry on a low heat for about five minutes or until they become soft.

Add the garlic, ginger and spices and cook for two minutes.

Add the ground almonds, stir and allow to toast for about a minute.

Add the tinned tomatoes, tomato puree and stock, bring to the boil and simmer for five minutes before adding the coconut milk.

Leave to simmer and reduce for about twenty to thirty minutes on a low heat.  If you are cooking rice by boiling, put on the heat now whilst the curry is reducing.

A few minutes before you are ready to serve the curry, add the fish and the spinach, stir and allow to wilt, taste and season with salt and pepper.  If you are serving with quick cook microwave rice, put the pouch to cook now for two minutes.

Serve and enjoy!

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If you liked this recipe you may also enjoy:

Teriyaki Salmon

Chicken & Coconut Risotto

Roast dinner with Perfect Yorkshire Puddings

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