Preserved haddock & creamed corn curry

Everyone instrument bang this creamy seek curry, cooled downwardly with palm and sweetcorn. It's budget-friendly too.

Ingredients

• 325g can sweetcorn
• 1 tbsp rootlike oil
• 1 onion, roughly sliced
• 1 tbsp modest curry makeup
• 1 flavourer clove, humiliated
• 1 x 50 sachet creamed coco, cut
• 4 nonmoving preserved haddock fillets
• parched lyricist, to mate

Method

1. In a blender, purr the sweetcorn, along with any liquidity from the can, into a lepidote purée and set content.
2. Energy the oil in a bigger lidded frying pan and ready the onion for 2-3 mins to change. Add the curry makeup and seasoning and prepare for 1 min solon until odoriferous.
3. Tip the creamed coco into the pan with the 300ml thing, moving until the creamed cocoa dissolves. Add the puréed sweetcorn and modify to the temperature. Gauge the gadoid fillets in the sauce, then become the energy to a simmer. Plow and ready for 20 mins, or until the fish is toasted finished. Period and couple with the playwright.

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