Smoked Haddock Green Curry

Prep: 10 mins - Cooking: 20 mins

Serves: 4


A spicy green curry using our succulent smoked haddock fillets, perfect to warm your taste buds up this spring. This delicious green fish curry will be ready in a flash! It's easy peasy & full of flavour from our tasty smoked haddock and the green curry paste. Serve with ready-to-heat basmati rice and a fresh green chilli, for extra heat.


  1. 500g Alfred Enderby Smoked Haddock Fillets (skin removed)
  2. 100g Baby Spinach
  3. 1 Packet Green Curry Paste
  4. 2 Tins Coconut Milk (you can use Reduced Fat)
  5. 1 Yellow Pepper
  6. 2 Banana Shallots
  7. 1 Courgette
  8. Tenderstem Broccoli
  9. Coriander
  10. 1 Lime

To serve with

    1 Naan bread and easy cook basmati rice



    How to Cook

    1. Finely slice the shallots and cut the courgette and pepper into chunks.
    2. In a large heavy bottomed pan, add a splash of oil, then over a medium heat, sweat the shallots.
    3. After a minute, add the courgette and pepper and cook for a couple of minutes.
    4. Whilst the vegetables cook, steam the spinach until soft, then drain and squeeze out the excess water. Add to a blender with half a can of coconut milk and blend until you have a vibrant green sauce.
    5. Stir the green curry paste into the vegetables and top with the remaining coconut milk. Add the broccoli stems to cook in the sauce.
    6. Bring to a gentle simmer and add the smoked haddock fillets into the coconut milk curry. Cover and allow to poach for 7-8 minutes.
    7. Remove your haddock fillets and put to one side. Then pour in the vibrant spinach sauce and stir through the curry.
    8. Add the haddock fillets back to the curry and serve with warm naan breads.

    Serve & enjoy...

    “Simply the most delicious smoked salmon I've eaten in decades.”

    Marco Pierre White