A tangy, creamy seafood curry, a dish for all seasons.


Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins
Servings: 4


A curry is a must both in the run up to Christmas and after, but it is of course a dish for all seasons. The spices in this delicious sea food curry provide a contrast to roast dinners and the excess of meat we consume at this time of the year. 

The tang of tamarind balances the creaminess of the coconut perfectly. The smoked haddock provides a lot of depth to the dish, quite quickly. 

This is a pretty more-ish dish and all that was left was a little gravy at the end., 

Top tip - save the gravy and add a few chopped sauteed courgettes or mushrooms and peas to it for a quick leftovers dish. 

You can use frozen fish and prawns, just make sure it is defrosted and patted dry



  1. In a food processor, finely chop the 3/4 onion, coriander stems, ginger and garlic.

    In a wide heavy pan, heat the oil and add the cumin seeds so they crackle, followed by the sliced onions. As they soften, add the onion mix from the food processor. Sautee till it is lightly browned. Add the curry leaves and release their flavour. 

    Add the tomato paste and mix till it releases oil.

    Mix in the garam masala and turmeric and salt. Now lower heat and slowly pour in the coconut cream. 

    Bring to a simmer and let it cook, don't let it boil as the cream may split. 

    Add the tamarind sauce. Taste for salt and add more if needed.  If you need more tang, add a bit more of the tamarind sauce. 

    You can make this ahead if you are entertaining. When it is cool, add the fish and leave it till you are ready to serve.

    Before serving, heat the dish on medium heat. The prawns and fish will be cooked by the time the dish is hot.  

    Garnish with fresh coriander and serve with coconut lime rice and a side salad. 

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