Haddock in Tomato Curry

Featuring footage from FV Lisa Ann III and Eating with the Ecosystem

Recipe adapted from https://www.bonappetit.com/recipe/cod-poached-in-tomato-curry

 Ingredients

  • 3 Tbs. vegetable oil

  • 1-3 chili peppers (we used fish peppers) halved, seeded, thinly sliced (very the amount depending on how hot you want your curry)

  • 1 1" piece fresh ginger, peeled, grated or thinly sliced

  • 2-3 garlic cloves, minced

  • 2 Tbs. Curry powder

  • 2 pints cherry tomatoes (about 1¼ lb.)

  • ¼ cup unsweetened coconut cream

  • salt

  • 1 lb Local haddock fillets (you can substitute other local flaky white fish such as pollock, hake, cod, or monkfish)

  • 1 cup basil leaves, torn if large

  • Serve with cooked rice

Intructions

  • Portion your Haddock by cutting it into about 5 oz pieces. Season with salt.

  • Heat oil in a medium skillet over medium heat. Add chili peppers, ginger, and garlic and cook, stirring often, until garlic has softened but not taken on any color, about 3 minutes.

  • Add curry powder and cook, stirring, until fragrant, about 30 seconds to a minute.

  • Add tomatoes and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, about 15 minutes.

  • Stir in coconut cream; taste and season curry with salt.

  • Reduce heat to medium-low. Nestle Haddock into curry. Cover and cook at a bare simmer until fish is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).

  • Gently transfer haddock to shallow bowls with rice.

  • Stir basil into tomato curry, then spoon over fish and rice.