Smoked haddock & creamed corn curry

Everyone will love this creamy fish curry, cooled down with coconut and sweetcorn. It’s budget-friendly too

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 332
  • fat 13g
  • saturates 1g
  • carbs 23g
  • sugars 8g
  • fibre 3g
  • protein 32g
  • salt 3.4g


  • 325g can sweetcorn
  • 1 tbsp vegetable oil
  • 1 onion, roughly chopped
  • 1 tbsp mild curry powder
  • 1 garlic clove, crushed
  • 1 x 50 sachet creamed coconut, chopped
  • 4 frozen smoked haddock fillets
  • cooked rice, to serve


  1. In a blender, whizz the sweetcorn, along with any liquid from the can, into a rough purée and set aside.

  2. 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.

  3. 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.

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