Here’s a tasty combination for you, Mild Shrimp Haddock Curry. The composition of this dish is a layering of aromatic spices and chilies, tempered with coconut milk. Resulting in a wholesome dish that takes minutes to make.

Mild Shrimp Haddock Curry by Diverse Dinners

Creating a tasty Mild Shrimp Haddock Curry is all about balance and serving the right flavor profile in accordance with your guests’ preference

When creating a curry you need to be mindful of who will be eating it. If you’re cooking for a group who enjoy a meal with a powerful spicy kick, you can apply a little more heat by adding extra chilies. Alternatively, if you’re cooking for folks who prefer meals with subtle flavors, halve the amount of chilies, and maybe add a little extra coconut milk. . I can handle very spicy and aromatic flavors, so for me, I like to add extra chilies and onions to this recipe to satisfy my palate.

However, and this is important, no experimenting should take place when adding the seafood. Stick to the recipe to avoid overcooking. Both the haddock and the shrimp should go into the pan at the same time, as they take the same amount of time to cook. As soon as the shrimp and haddock become opaque, that’s it, remove your pan from the heat and serve.

Mild Shrimp Haddock Curry by Diverse Dinners

Mild Shrimp Haddock Curry tastes great with rice, here’s a couple of suggested recipes:

Mild Shrimp Haddock Curry

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes


  • 1 tsp mustard seeds
  • 2 tsp cooking oil
  • 3/4 cup yellow onions diced small
  • 4 garlic cloves minced
  • 1 tsp turmeric
  • 1/2 tsp garam masala
  • 1/8 tsp cumin
  • 1/4 tsp ground black pepper
  • 1/2 tsp kosher salt + extra to season haddock
  • 2 cups chicken stock
  • 1/2 cup coconut milk
  • 3 oz green beans trimmed and cut in half
  • 2 Serrano peppers sliced
  • 8 oz haddock cut into 1 1/2 inch cubes
  • 8 oz cleaned shrimp
  • Chopped chives or cilantro for garnish

Equipment & Utensils

  • Deep saute pan with cover
  • Large cooking spoon


  • Tip mustard seeds into dry saute pan and place on a high heat.
  • Saute until the seeds begin to pop then remove from heat, and transfer to a dish.
  • Return saute pan to heat and add oil.
  • Add onions and garlic and saute until aroma releases.
  • Lower heat to medium, then add toasted mustard seeds, turmeric, garam masala, cumin, black pepper and salt and mix ingredients.
  • Add chicken stock and coconut milk, then stir until ingredients are combined.
  • Add green beans and chilies and mix thoroughly.
  • Allow green beans to cook just enough, they should still have some bite.
  • Place haddock in a bowl, then sprinkle with salt and toss, then add shrimp and toss once more.
  • Carefully tip haddock and shrimp into curry sauce.
  • With a large spoon, carefully stir seafood to combine ingredients, making sure coat the haddock on all sides.
  • Cover saute pan to allow seafood to cook for approx. 4 mins, or until it becomes opaque.
  • Remove from heat and serve.


For best results use a saute with a heavy base that distributes heat evenly.