Google

World wide   inSite web

  STATE  
  Restaurant Name  
      Find
Soup Appetizers Egg & cheese Fish & shell fish Poultry & game Meat Vegetables More ...  
Shrimp Tacos
Shrimp With Tarragon Sauce
Stuffed Squid
Thai Shrimp Stir-Fry
Deviled Crab
Lobster Tails With Mango & Lime
Lobster With Black Bean Salsa
Seafood & Avocado Salad
Scallops With Asparagus & Lemon
Scallops With Spicy Cashew Sauce
Mussel Gratin
Mussel With Potatoes & Sausage
Spicy Clams With Cilantro Pesto
Clams In Salsa Verde
Chinese-Style Oysters
Oyster Stew With Saffron
Hot & Sour Mackerel
Mackerel With Green Grapes
Herring With An Oat Crust
Herring With Mustard Sauce
Baked Trout With Orange
Broiled Trout With Cucumber & Dill
Tuna With Fennel & Tomato Relish
Tuna Teriyaki
Swordfish With Orange Relish
Shark With Tropical Salsa
Coulibiac
Salmon With Spinach
Watercress Salmon
Salmon En Croute
Salmon With Avocado
Poached Salmon With Dill Mayonnaise
Fillets Of Sole Meuniere
Mushroom-Stuffed Sole Fillets
Lemon Sole Florentine
Gingered Whitefish
Best-Ever Fried Fish
Indian Spiced Haddock
Haddock With Mushrooms & Cream
Roast Monkfish Nicoise
Citrus Monkfish
Monkfish Kebabs
Spiced Fish With Coconut
Cajun-Spiced Red Snapper
Cod Steaks With Anchovy & Fennel
Cheese-Topped Baked Porgy
Porgy Nicoise
Halibut In Phyllo Packages
Sea Bass With Lemon Butter Sauce
Fish En Papillote
Golden Fish Cakes
Crispy-Topped Seafood Pie

Indian Spiced Haddock

Serves 4
Indian Spiced Haddock
  • 1 1/2 lb (750 g) thick pieces of haddock fillet, skinned
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • pinch of cayenne pepper
  • 1/4 tsp turmeric
  • 1 tsp salt
  • 2 tbsp sunflower or corn oil
  • 1 small onion, sliced
  • 1-in (2.5-cm) piece of fresh ginger, peeled and finely chopped
  • 1 fresh green chili, cored, seeded, and finel» chopped
  • 1 small cauliflower, cut into small florets
  • 2 potatoes, diced
  • 1 large green pepper, cored, seeded, and cut into strips
  • 2/3 cup (]50 ml) water
  • black pepper
  • plain yogurt to serve

STEPS :

  1. Cut the haddock into 2-in (5-cm) squares and put them into a bowl.
  2. Crush the spices and salt. Sprinkle the mixture over the haddock, stir to coat evenly, cover, and leave to marinate in the refrigerator for 1 hour.
  3. Heat half of the oil in a skillet, add the onion, and cook over high heat for 5 minutes. Stir in the ginger and chili and cook for 2 minutes. Add the cauliflower, potatoes, and green pepper and cook for 5-7 minutes. Remove the vegetables with a slotted spoon and set aside.
  4. Heat the remaining oil, add the haddock and brown lightly all over. Add the cooked vegetables and measured water and simmer for 10 minutes or until the fish is cooked and the vegetables are tender. Taste for seasoning. Serve at once, with the yogurt.

Crushing the spices

Indian Spiced Haddock

Crush the cumin and coriander seeds, cayenne pepper, turmeric, and salt until finely ground, using a mortar and pestle.