Donegal Catch whiting curry served with brown rice

Haddock Curry

Haddock is a delicate fish that requires minimal cooking and tastes wonderful when simmered with fragrant spices, coconut cream and coriander. As haddock is a good source of protein this recipe is also great for bone and muscle health.
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4 Donegal Catch Natural Haddock Fillets

For the curry

3 tablespoons vegetable oil

½ teaspoon black mustard seeds

20 curry leaves

1 onion, finely sliced

1 inch piece of fresh ginger, grated

3 garlic cloves, grated

½ teaspoon ground turmeric

½ teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

200 grams cherry tomatoes, halved

4 small green chillies, halved

1 x 400 gram tin coconut milk

3 tablespoons unsweetened desiccated coconut

100 grams baby spinach

Salt and pepper

To serve

Brown rice

Coriander leaves

Lime wedges


  1. Add the vegetable oil to a large, deep frying pan that has a lid. Once hot, add the mustard seeds and fry for 30 seconds until starting to pop.
  2. Add the curry leaves and fry for a couple of seconds then add the sliced onion and a pinch of salt.
  3. Turn the heat down slightly and fry the onions until they are starting to turn golden.
  4. Add the ginger and garlic and cook for 1 minute then add the dried spices and cook for a further minute.
  5. Add the cherry tomatoes, green chillies, coconut milk and desiccated coconut and stir everything together. bringing to a boil.
  6. Then add the Donegal Catch Natural Haddock fillets. Poach them in the sauce for 15 minutes until cooked through.
  7. Then stir in the spinach and cook until wilted.
  8. Serve the curry with the brown rice and some coriander leaves and lime wedges to garnish.

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