Haddock baked in spiced yoghurt
Item 1 of 1
Helen Graves bakes beautiful haddock in delicately spiced yoghurt. Serve as a quick and easy dinner with basmati rice and any simple side salad.
First published in 2017
Ingredients
Metric
Imperial
Haddock baked in spiced yoghurt
- 4 haddock fillets, approx. 175g each
- 1 onion, roughly chopped
- 4 garlic cloves, peeled
- 1 knob of ginger, roughly chopped
- 1 red chilli
- 500ml of natural yoghurt
- 1 tsp ground coriander
- 2 tsp ground turmeric
- 6 cardamom pods, crushed
To garnish
- 1 red chilli, sliced
- fresh coriander
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
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
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