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To make the marinade, blitz together the onion, garlic, ginger and chilli in a blender until you have a paste, then blend in the yoghurt
2
Add the cardamom, turmeric, ground coriander and a pinch of salt. Stir well, cover the haddock in the marinade and place the fillets in an ovenproof dish. Cover and leave to marinate in the fridge for 30 minutes
3
Preheat the oven to 180°C/gas mark 4
4
Bake the fish for 15–20 minutes or until cooked through
5
Serve the haddock with fluffy basmati rice, fresh red chillies and coriander
Helen Graves is a freelance food and travel writer, recipe developer and editor.
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Haddock baked in spiced yoghurt
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