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Indian Spiced Haddock
Serves 4
- 1 1/2 lb (750 g) thick pieces of haddock fillet, skinned
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- pinch of cayenne pepper
- 1/4 tsp turmeric
- 1 tsp salt
- 2 tbsp sunflower or corn oil
- 1 small onion, sliced
- 1-in (2.5-cm) piece of fresh ginger, peeled and finely chopped
- 1 fresh green chili, cored, seeded, and finel?chopped
- 1 small cauliflower, cut into small florets
- 2 potatoes, diced
- 1 large green pepper, cored, seeded, and cut into strips
- 2/3 cup (]50 ml) water
- black pepper
- plain yogurt to serve
STEPS :
- Cut the haddock into 2-in (5-cm) squares and put them into a bowl.
- Crush the spices and salt. Sprinkle the mixture over the haddock, stir to coat evenly,
cover, and leave to marinate in the refrigerator for 1 hour.
- Heat half of the oil in a skillet, add the onion, and cook over high heat for 5
minutes. Stir in the ginger and chili and cook for 2 minutes. Add the cauliflower,
potatoes, and green pepper and cook for 5-7 minutes. Remove the vegetables with
a slotted spoon and set aside.
- Heat the remaining oil, add the haddock and brown lightly all over. Add the cooked
vegetables and measured water and simmer for 10 minutes or until the fish is cooked
and the vegetables are tender. Taste for seasoning. Serve at once, with the yogurt.
Crushing the spices
Crush the cumin and coriander seeds, cayenne pepper, turmeric,
and salt until finely ground, using a mortar and pestle.
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