Recipe: Tasty Smoked Haddock and Sweetcorn Curry, GF DF EF SF NF

Smoked Haddock and Sweetcorn Curry, GF DF EF SF NF. This quick and creamy classic American fish soup makes a mouthwatering midweek meal, with chunky new potatoes and smoky white fish fillets. Keep smoked haddock fillets and sweetcorn in the freezer, and add a few storecupboard staples for this tasty chowder, from BBC Good Food. Stir in the sweetcorn and sit the fish on top- cover and.

Top tip for making Smoked haddock, sweetcorn and sweet potato chowder. Make this dish even more frugal by using frozen smoked. Meanwhile, place the smoked haddock fillets in another shallow pan and pour in the milk, enough to just cover the fish. You can Cook Smoked Haddock and Sweetcorn Curry, GF DF EF SF NF using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Smoked Haddock and Sweetcorn Curry, GF DF EF SF NF

1. What You needis 320 g of sweetcorn (tinned / canned).
2. It's 300 ml of coconut milk.
3. Lets Go Prepare 1 tbsp of oil.
4. It's 1 of onion, chopped.
5. Lets Go Prepare 1 clove of garlic, finely chopped.
6. Lets Go Prepare to taste of Curry powder / paste.
7. It's 4 of smoked haddock fillets, fresh or frozen.

Add a bay leaf or two and a sprinkling of peppercorns. Bring to a gentle simmer and cook the fish for eight minutes or so, being careful not to overcook. A classic smoked haddock chowder is a hearty classic Scottish dish. The dish is heaped with vegetables and sweetcorn and makes The soup also has added vegetables, leeks, carrots, spinach, and sweet corn, making it hearty, quite healthy and filling; so filling it.

Smoked Haddock and Sweetcorn Curry, GF DF EF SF NF step by step

1. Puree the sweetcorn and milk together roughly.
2. Heat the oil in a frying pan over a medium heat and fry the onion until translucent.
3. Add the garlic and curry powder and fry for a further minute.
4. Add the sweetcorn / coconut milk puree and bring to the boil. Taste and add more curry powder / paste as desired.
5. Put the fish in the pan, cover, turn the heat down and simmer until the fish is cooked through. If using frozen fish simmer for around 20 minutes. Fresh will take around 6 - 7 minutes only.
6. Season with salt and black pepper to taste and serve with boiled rice, quinoa or chips / fries. My kids quite like this inside a tortilla wrap or simply with some slices of buttered bread.

Place the haddock in a bowl, toss it in turmeric and a pinch of salt, then set it aside. Heat the butter and oil in a large, wide, heavy-based pan. Add the fennel seeds, cumin seeds, cardamom seeds, cinnamon stick and stir to toast for one minute. Holy smoke: smoked haddock and sweetcorn. Add a couple of bay leaves and a grinding of black pepper and let it come almost to the.