on my plate: Pan Fried Spiced Haddock with Creamy Vegetable Curry

BLUSTERY wet and windy evenings call for comfort food; especially as the weather these days could easily lead you to believe that you have travelled back to the cold days of winter. As a result, I decided that this week a curry was needed on my plate – surely one of the ultimate comfort foods. In this instance it took the form of a fragrant creamy curry found on the BBC Food website. Still clinging to the knowledge that it ‘should’ be summer though, my bias towards a fish-based curry hinted at my reluctance to return to a fully fledged hearty winter meal.

This version couldn’t have been simpler to make, and was easily adapted to suit what I had available in my fridge. Instead of the monkfish called for in the original recipe I chose to use haddock fillets, their skin crisping deliciously in the pan when fried with ground spices and fresh coriander. I also substituted the double cream for sour cream, preventing the curry from becoming too rich and accompanying the fish perfectly. One final addition was chunky pieces of courgette, thrown into the sauce at the last-minute. They moreishly soaked up the curry flavours, and provided a pleasant crunch to the dish.

The flexibility of this recipe proved itself yet again the next day. There was a substantial amount of the sauce remaining  so by simply adding extra vegetables to it – and rubbing the remaining dry spices over a couple of lamb cutlets before grilling – a speedy supper was prepared for the following evening too. An adaptable, tasty curry. Perfect.

However, ever in the hope of a summer still to come I’m relegating this recipe to the bottom of the pile, to be resurrected in the hopefully distant future when the dark evenings of autumn begin to return.


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