Looking for a comforting dinner that’s a bit different from your usual go-to meals? If you’re tired of the same old fish recipes, this haddock curry might be just what you need. It’s the kind of dish that works perfectly for those evenings when you want something warming and filling, but don’t feel like spending hours in the kitchen. This curry brings together the mild, flaky texture of haddock with a rich blend of spices, creating a meal that’s both satisfying and straightforward to prepare.
Ingredient Substitutions
Haddock can be replaced with other white fish such as cod, pollock, or tilapia. These alternatives offer similar texture and mild flavor profiles while maintaining the dish’s nutritional value. Adjust cooking time slightly based on the thickness of the fish. For a plant-based option, firm tofu can be used, though it will change the flavor and texture of the dish.
Coconut milk can be substituted with cashew cream for those avoiding coconut products. Blend 1 cup of soaked cashews with 1 cup of water until smooth. This alternative provides a similar creamy texture and richness while offering a different nutrient profile. For a lower-fat option, use light coconut milk or unsweetened almond milk, but expect a thinner consistency.
Edamame can be swapped with green peas or chickpeas for different flavor and texture profiles. Both alternatives are easily accessible and provide similar nutritional benefits, including protein and fiber. Use the same quantity as called for in the recipe. For a low-carb option, consider using chopped zucchini or cauliflower florets instead.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 50-60 g
- Fat: 50-60 g
- Carbohydrates: 40-50 g
Ingredients
- 2 chopped green onions
- 2 cups baby spinach
- 1 shallot (finely diced for a smoother sauce)
- 1 tbsp olive oil
- 1 lb haddock (cubed into 1-inch pieces)
- 1 can full-fat coconut milk (I use Thai Kitchen brand)
- 1 cup shelled edamame
- 1 garlic clove (freshly minced for best flavor)
- 2 tsp curry spice mix
- 3/4 tsp turmeric powder
- 3/4 tsp coriander powder
- 1/4 cup diced red bell pepper
- 2 tsp red curry paste
Step 1: Cook the Haddock
Begin by heating a generous amount of olive oil in a large pot until it is very hot.
Place the haddock in the pot and cook until each side is browned, approximately 3 minutes per side.
This will ensure the haddock is nicely seared and flavored.
Step 2: Add Vegetables
Add the chopped red bell pepper, sliced shallot, and minced garlic to the pot with the haddock.
Cook and stir these vegetables until the shallot becomes soft, about 3 minutes.
This will build the base flavor for your curry.
Step 3: Incorporate Coconut Milk and Spices
Pour coconut milk into the pot.
Whisk in the curry paste, curry powder, coriander, and turmeric, ensuring all flavors are well mixed.
Reduce the heat and let the mixture simmer, allowing the coconut milk to reduce by about one-quarter, which should take around 6 to 7 minutes.
This step enriches the curry’s flavor and creates a creamy consistency.
Step 4: Add Spinach and Edamame
Stir in fresh spinach and edamame into the pot.
Cook these ingredients until the spinach has wilted and the edamame are heated through, which should take about 3 to 4 minutes.
This will add freshness and nutrition to your dish.
Step 5: Finish with Green Onions
Once your curry is well combined and heated, sprinkle chopped green onions over the top for added flavor and a pop of color.
Serve your curry hot and savor the robust, aromatic flavors.
