The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoked Haddock Curry with Brown Rice & Roast Cauliflower
The perfect comfort dinner after a busy day. Simmer line-caught smocked haddock in a mild & creamy curry sauce. Stir through perfectly charred cauliflower for a hit of veg. Brown rice to soak up all the flavour.
High protein
7 plants
Serving size
Ingredients
- 400ml coconut milk (Coconut, Water)
- 80g baby spinach
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 6 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 onion
- 4 smoked haddock fillets (Fish, Milk, Soya)
- 1 cauliflower
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 544
Protein: 28g
Carbs: 57g
Fat: 24g
Smoked Haddock Curry with Brown Rice & Roast Cauliflower
The perfect comfort dinner after a busy day. Simmer line-caught smocked haddock in a mild & creamy curry sauce. Stir through perfectly charred cauliflower for a hit of veg. Brown rice to soak up all the flavour.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Time to roast
- Remove the leaves and cut the cauliflower into florets
- Place the cauliflower florets and haddock onto the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper
- Roast for 20-25 mins, until soft and golden. After 18 mins, remove the haddock from the oven
Simmer simmer
- Meanwhile, finely slice the onion. Roughly chop the coriander. Halve the lime
- Heat the large frying pan with 1/2 tbsp oil on medium heat. Once hot, add the onion and cook for 3-4 mins, until soft
- Add the ginger & garlic paste, korma paste and curry powder, then cook for 1 min
- Add the coconut milk, stock powder and 100ml water. Simmer for 5 mins, until thickened
Last bits
- Rinse the spinach
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Once the haddock is cooked, flake the fish into large pieces using a fork. Discard the skin
- Stir the spinach into the curry to wilt, then add the haddock, roast cauliflower, coriander and the juice from half the lime. Season to taste with salt and pepper
Plate up
- Serve the curry into bowls, with the rice alongside. Garnish with the remaining lime, cut into wedges
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