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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry mustard seeds and cumin in coconut oil over medium heat until the seeds begin to pop.
Add onion and garlic and cook until softened.
Add tomato puree, harissa, curry powder, turmeric, and curry leaves and fry for a few minutes, stirring regularly.
Add red pepper and cook until softened.
Add chopped tomatoes, water, and coconut milk.
Bring to the boil, reduce heat, and simmer for 15 minutes.
Add the fish and spinach, cover and cook for 5 minutes until the spinach has wilted and the fish is cooked through.
Sprinkle with coriander, serve and enjoy.
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For a spicier curry, add more harissa paste.
You can substitute haddock with any firm white fish.
Can I use a different type of fish?
Yes, any firm white fish can be used as a substitute for haddock.
How can I make the curry spicier?
Add more harissa paste or a pinch of chili powder for extra heat.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but you may need to cook them longer to break down.
Is there a substitute for coconut milk?
You can use cream or a non-dairy milk alternative, but it will alter the flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
