Curry Haddock Crumble

500 g/11/2 lb haddock or other white fish
300 nil/1/2 pint skimmed milk
25 g/I 07 polyunsaturated margarine
1 small onion, peeled and chopped
2 teaspoons mild curry powder
25 g/1 oz plain wholemeal flour
25 g/1 oz sultanas-
4 tablespoons cooked sweetcorn
1 tablespoon man go chutney
salt
freshly ground black pepper
Topping:
40 0.1/2 oz porridge oats
50 g/2 oz plain wholemeal flour
1 tablespoon chopped parsley
50 g/2 oz polyunsaturated margarine

Place the fish and milk in a shallow pan and poach for 10 to 15 minutes. Drain the liquid and reserve. Remove any skin and bones, then flake the fish.

Preheat the oven to 180 °C/350'F, Gas Mark 4. Melt the margarine in a pan and saute the onion for 3 minutes. Add the curry powder and cook for minute, then stir in the flour and cook for a further minute.

Remove from the heat and gradually blend in the reserved milk. Heat, stirring, until the sauce thickens. Add the sultanas, sweetcorn, chutney and a little salt and pepper. Put the flaked fish in a greased 1.2 litre/2 pint ovenproof dish and pour over the sauce.

To make the topping, place the oats, flour, parsley and margarine in a bowl. Using a fork, mix the margarine into the dry ingredients. Season to taste and spoon the mixture over the fish. Cook in the oven for 40 minutes.

SERVES 4