Atlantis of Kilmore Quay | Quick Fish Curry with Haddock

Ingredients

• 800 g Haddock, skinned, boned and cut into 3cm chunks
• 1 tbsp Olive oil
• 5 heaped teasp. mild curry powder
• 6 Scallions, finely chopped
• 3cm piece of ginger, peeled and grated
• 400 ml Low fat coconut milk
• 250 ml Chicken stock or water
• ½ cucumber, peeled, seeded and thickly sliced
• 1 Handful coriander, chopped
• Salt and freshly ground black pepper