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Our Story

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.

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Quick Fish Curry with Haddock

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.

Ingredients

  • 800 g Haddock, skinned, boned and cut into 3cm chunks
  • 14.8 ml 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

Quick Fish Curry with Haddock


Difficulty: Intermediate
Serves: 4
Quick Fish Curry with Haddock
  • 800 g Haddock, skinned, boned and cut into 3cm chunks
  • 14.8 ml 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
  • 14.8 ml 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.

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