Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of coconut oil in a large shallow pan or pot over medium heat, then add 1 teaspoon of black mustard seeds and allow them to splutter for 30 seconds.

2. 2

   Add 1 large thinly sliced onion, 15-20 fresh curry leaves, 1 inch of finely minced ginger, 3 finely minced garlic cloves, and 2 slit green chilies to the pan, and sauté until the onion softens for about 5-7 minutes.

3. 3

   Stir in 0.5 teaspoon of ground turmeric, 1 teaspoon of ground coriander, and 0.5 teaspoon of ground cumin, and cook for 1 minute until fragrant.

4. 4

   Pour in 400 ml of full-fat coconut milk and 1 cup of fresh or frozen corn kernels, bring the mixture to a gentle simmer, and season with 0.5 teaspoon of salt.

5. 5

   Carefully place the 4 haddock fillets into the simmering coconut milk mixture, ensuring they are mostly submerged, and gently poach for 8-10 minutes, or until the fish is cooked through and flakes easily.

6. 6

   Remove the pan from the heat, gently stir in 1 tablespoon of lemon juice, and serve the Malabar Haddock and Corn Moilee immediately with rice or bread.