Spiced Haddock in Coconut
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by Manju Malhi.
. . like to find out more and see the list of recipes
1/2 teaspoon turmeric
400g skinless and boneless haddock fillets, cut into
4cm pieces lengthways
2 tablespoons vegetable oil
56 curry leaves (optional)
2 garlic cloves, crushed
1 teaspoon root ginger, peeled and finely grated
23 green finger chillies, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon lemon juice
200ml coconut milk
A few fresh coriander leaves, washed and roughly chopped
the salt and turmeric over the fish and set aside.
the oil in a heavy based pan and add the curry leaves,
if using. Allow them to sizzle in the oil and then
mix in the garlic and ginger for a minute. Tip in
the fish and gently fry the fish pieces for a minute
on both sides.
the chillies and stir for a few seconds. Tip in the
coriander and cumin. Stir well, then add the lemon
juice. Cook on a low heat for 3 minutes.
the coconut milk and 100ml of boiling water into the
pan. Cover and simmer for 2–3 minutes more.
hot with plain basmati rice or Naan breads and a crisp
The North East of Scotland Fisheries Development Partnership