6 X 8oz (250g) haddock fillets
4 tablespoons oil
4 tablespoons oil
for the whole spices
4 cloves
4 cardamom pods
1 in (2.5cm) stick of cinnamon
1 teaspoon fennel seeds
2 teaspoons cumin seeds
1 teaspoon mustard seeds
5 cloves garlic, finely chopped
4 Spanish onions, sliced in rings
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons turmeric
1 teaspoon garam masala
4 whole green chillies (or to taste), de seeded and finely chopped
2 3/4 cups (21 fl oz) 600 ml natural yoghurt
4 cardamom pods
1 in (2.5cm) stick of cinnamon
1 teaspoon fennel seeds
2 teaspoons cumin seeds
1 teaspoon mustard seeds
5 cloves garlic, finely chopped
4 Spanish onions, sliced in rings
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons turmeric
1 teaspoon garam masala
4 whole green chillies (or to taste), de seeded and finely chopped
2 3/4 cups (21 fl oz) 600 ml natural yoghurt
method
1. Pre heat the oven to gas mark 5, 375°F (190°C).
2. Heat the oil in a heavy pan over medium heat and throw in all the whole spices.
3. Wait for the cardamom pods and mustard seeds to pop and the fennel and cumin seeds to turn golden brown (this takes just a few seconds).
4. Now add the garlic, onions and salt and continue to fry until the onions turn a deep amber colour. Add the ground cumin and keep stirring. Add the ground coriander, turmeric and the garam masala as the mixture reduces, then add the chillies and continue to fry.
5. Turn down the heat and gradually incorporate the yoghurt into the mixture, a tablespoon at a time.
6. Wash the haddock fillets and pat dry with kitchen paper. Place them in a lightly oiled baking dish and pour over the spicy yoghurt sauce.
7. Bake in the oven for about 30 minutes, or until the fish is cooked.
8. The yoghurt sauce may have separated slightly, but this does not matter.
9. Serve hot or chilled.
2. Heat the oil in a heavy pan over medium heat and throw in all the whole spices.
3. Wait for the cardamom pods and mustard seeds to pop and the fennel and cumin seeds to turn golden brown (this takes just a few seconds).
4. Now add the garlic, onions and salt and continue to fry until the onions turn a deep amber colour. Add the ground cumin and keep stirring. Add the ground coriander, turmeric and the garam masala as the mixture reduces, then add the chillies and continue to fry.
5. Turn down the heat and gradually incorporate the yoghurt into the mixture, a tablespoon at a time.
6. Wash the haddock fillets and pat dry with kitchen paper. Place them in a lightly oiled baking dish and pour over the spicy yoghurt sauce.
7. Bake in the oven for about 30 minutes, or until the fish is cooked.
8. The yoghurt sauce may have separated slightly, but this does not matter.
9. Serve hot or chilled.
serving amount
serves 6
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