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Haddock Curry

Haddock Curry with Veggie Noodles

Twice the Health

This simple curry recipe is great with any type of meat – try it out with some Diced Turkey, Chicken or even prawns if you don’t fancy haddock…

By Twice the Health


Ingredients

Nutrition

  • Calories: 451kcal
  • Protein: 43g
  • Carbs: 36g
  • Fats: 7g

Nutritional comparison

Compare TTH's Recipe Standard Recipe Difference
Calories 351 425 +26
Protein 43g 24g +19g
Carbs 36g 53g -17g
Fat 17g 11g +6g

Method:


  1. Put a saucepan on a medium heat with 1tsp coconut oil. Meanwhile dice the red onion and then add to the pan to caramelise.
  2. Slice the pepper and also add to the pan. Stir occasionally to make sure it is not sticking or burning.
  3. Trim the skin off the ginger and grate it, leave to one side as this will be added later.
  4. When the onion and pepper have softened add the 4 ground spices and toast of 1-2mins. Do not let them burn!
  5. Then add the tomatoes, coconut milk and grated ginger. Bring to a boil and reduce to a simmer.
  6. Meanwhile, remove the skin from your haddock and chop into bite-sized chunks. Also diced the red chilli, and set to one side.
  7. Add the sweet potato noodles to a frying pan with a splash of boiling water and cook for 3-5mins.
  8. Stir the haddock and half of the chopped chilli into the curry. Simmer until the fish is cooked through. (Add a splash of boiling water if your curry has become too thick).
  9. Add the courgette noodles to the sweet potato noodles. Once softened a little, serve on a plate. Top with the curry and sprinkle over the left over diced chilli.
  10. Enjoy with a dollop of natural yoghurt if it has a bit of a kick!
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