Vegetable Curry with Baked Haddock

The other night I was at our new found friend's apartment (Cam and Dave) and they were making vegetable curry.  I have never made curry but they told me how easy it was so I thought I'd give it a whirl.  I had been planning to make fish so I thought why not have vegetable curry with a baked white fish served on top.  I thoroughly enjoyed the meal; however, Moe was not a big fan.  He said it was too bland.  That probably was because I didn't use much curry because I didn't want to over do it so in the recipe below I doubled the amount of curry I used in the dish.

Vegetable Curry with Baked Haddock
Source:  Modified from Cam and Dave
Serves:  2 servings

1/2 can condensed coconut milk
1/2 can diced tomatoes
2 small haddock fillets
1/2 tsp cornstarch (less or more depening on desired thickness)
1 garlic clove, chopped finely
1/2 cup panko breadcrumbs
1 tsp curry powder
1 large zucchini, sliced horizontally in half and then in 1/4 inch slices
1/2 large onion, sliced
jasmine rice, cooked
salt and pepper to taste
olive oil
1 egg, beaten

Preheat oven to 400 degrees.  Pat dry fish and brush with egg.  One Lightly coat panko onto fish and place on a baking sheet.  Place in oven for 15 minutes or until fish is done.  Meanwhile, in stock pot, heat olive oil.  Add onions to pan and saute for several minutes until translucent.  Add garlic and zucchini slices to the pan.  Saute for another two minutes.  Add tomatoes and saute for another minute.  Add coconut milk, curry powder, and salt and pepper.  Stir in corn starch.  Reduce heat to medium-low while sauce thickens.  Once fish and sauce is done serve over rice. 

Ratings:
Miss J, 8 out of 10
Moe, 6 out of 10 (he hates fish)

- Miss J