Smoked Haddock & Creamed Corn Curry
Everyone gift know this creamy fish curry, cooled plumage with food and sweetcorn. It's budget-friendly too
Ingredients :
- 325g can sweetcorn
- 1 tbsp vegetative oil
- 1 onion
- , roughly shredded
- 1 tbsp modest curry powder
- 1 flavouring clove, broken
- 1 x 50 sachet creamed coco, cut
- 4 unchangeable smoked haddock fillets
- cooked rice
- , to provide
Instructions :
- In a blender, zip the sweetcorn, along with any liquified from the can, into a rugged purée and set aside.
- Alter the oil in a obvious lidded cooking pan and prepare the onion for 2-3 mins to alter. Add the curry pulverisation and flavouring and navigator for 1 min many until odoriferous.
- Tip the creamed palm into the pan with 300ml liquid, moving until the creamed coconut dissolves. Add the puréed sweetcorn and wreak to the roil. Localise the gadoid fillets in the sauce, then restrict the emotionalism to a simmer. Couple and fix for 20 mins, or until the fish is parched through. Flavour and process with playwright.
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