Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.
Supplying the Trade for over 25 Years
Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.
Heat a little olive oil in a saucepan over a low heat. Add the curry powder and cook for a minute or two. Then add the scallions and ginger and cook for a further minute.
Pour in the coconut milk, stock or water, and bring to a gentle simmer and leave to cook for five minutes. Don't allow it to boil.
Add the fish and cucumber and continue to simmer gently for 3-4 minutes. Add the chopped coriander and season to taste.
Serving Suggestions
Serve with rice and naan bread. A little Furikake Japanese seasoning sprinkled over the rice is delicious if you can get it.
Ingredients
800 g Haddock, skinned, boned and cut into 3cm chunks
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
Heat a little olive oil in a saucepan over a low heat. Add the curry powder and cook for a minute or two. Then add the scallions and ginger and cook for a further minute.
Pour in the coconut milk, stock or water, and bring to a gentle simmer and leave to cook for five minutes. Don't allow it to boil.
Add the fish and cucumber and continue to simmer gently for 3-4 minutes. Add the chopped coriander and season to taste.
Serving Suggestions
Serve with rice and naan bread. A little Furikake Japanese seasoning sprinkled over the rice is delicious if you can get it.
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
Method
Heat a little olive oil in a saucepan over a low heat. Add the curry powder and cook for a minute or two. Then add the scallions and ginger and cook for a further minute.
Pour in the coconut milk, stock or water, and bring to a gentle simmer and leave to cook for five minutes. Don't allow it to boil.
Add the fish and cucumber and continue to simmer gently for 3-4 minutes. Add the chopped coriander and season to taste.
Serving Suggestions
Serve with rice and naan bread. A little Furikake Japanese seasoning sprinkled over the rice is delicious if you can get it.
