Go Back
Print Recipe

Mild Shrimp Haddock Curry

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

  • 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

Instructions

  • 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.

Notes

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