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. She writes one of London's oldest food blogs, Food Stories and is editor of Pit Magazine, an independent magazine about live fire cooking and smoking. She is based in South East London and loves carbs, cats, crabs and kebabs.
