Haddock in a Coconut Milk Curry

This dish is something my husband and I accidentally ended up making one night about two years ago. We weren’t quite sure what to make and decided to try experimenting with what we had on hand. We’ve made this dish many, many times since then and its one of our favorites.

Haddock in a Coconut Milk Curry


Haddock in a Coconut Milk Curry

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4-6 servings

Haddock in a Coconut Milk Curry


  • 1 tablespoon oil or butter
  • 1/2 a medium onion
  • 1/4 - 1/2 tsp mustard seeds (optional)
  • 1 lb Haddock
  • salt and pepper
  • turmeric
  • chili powder
  • paprika
  • 3-4 whole cloves
  • 3-4 whole cardamom pods
  • 3-4 bay leaves
  • 1 12-14 oz can coconut milk
  • 1 medium tomato


  1. Slice the onion and dice the tomato.
  2. Heat the butter or oil in a skillet over medium heat then add the onion slices and mustard seeds to the skillet. (Adding the mustard seeds now gives them a chance to toast). Cook until the onion begins to brown.
  3. While the onion is cooking, slice the haddock into equal sized pieces. Add salt and pepper to taste. Liberally sprinkle turmeric on each piece (enough to lightly coat one side). Also sprinkle chili powder and paprika. If you want a more mild dish, just lightly sprinkle these spices. If you want a spicier dish, sprinkle a bit more. Set aside until the onion is cooked.
  4. Once the onion is cooked either push it to one side of the skillet or remove it from the skillet to a bowl. (This all depends on how big your skillet is.) Add the seasoned haddock to the skillet. After about 30 seconds to 1 minute, add the whole can of coconut milk (Don't forget to shake well first!), followed by the cloves, cardamom pods, and bay leaves. Also add a bit more turmeric (the coconut milk should turn yellow). If you want the dish to be a bit spicier, now's the time to add some more chili powder and/or paprika. Be sure to stir the sauce a bit so the spices mix together.
  5. After about 2-3 minutes, flip the haddock over. Add the onions and tomatoes to the skillet. Cook for another 2-3 minutes, then turn the heat to low to simmer for another 1-2 minutes. Your cooking time will vary depending on how hot your burner is. I usually cook this dish with the burner set to 7. The haddock will be cooked when it begins to flake and easily comes apart.
  6. Remove from heat and serve over indian style rice.

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