This Indian Recipe Serves 2-4
Haddock Chutney is a meal that I grew up eating in South Africa. My grandmother was fond of preparing this meal for us & she would always shred the fish which made it easier to quickly whip up sandwiches as well. This meal is so easy to prepare & if you’re a fish lover, this Haddock Chutney will cheer you up.
This fish in particular (Haddock) does not have much bones but I prefer using the fillets which are deboned. They have a flaky texture & a delicate flavour.
Haddock Chutney Ingredients:
- 3-4 haddock fillets
- 4 tablespoons vegetable oil
- 1 onion
- 1 teaspoon red chilli flakes (optional)
- salt to taste
- 1 sprig thyme
- 1 teaspoon ginger & garlic paste
- 5 large tomatoes
- 1 teaspoon granulated sugar
- 1 sprig curry leaves (optional)
- 3 green chillies
- coriander (dhania) for garnishing
- Peel & sliver onion. Set aside.
- Rinse & slit green chillies. Set aside.
- Grate or blend the tomatoes. If choosing to grate them – rinse tomatoes, cut off the ends of each tomato & then slice each one into halves. Place the flat & fleshy side of the tomato onto the grater, & grate the flesh of the tomatoes into a bowl. Discard of the tomato skins. If choosing the blending option – rinse tomatoes, cut off the ends of each tomato & then slice each one into quarters. Place the tomatoes with the skin into a blender & pulse for a few seconds until the tomatoes are finer but not too runny, as the image below.
- Rinse haddock.
- Cut the haddock into pieces.
- Heat 2 tablespoons of vegetable oil in a pan. Once the oil has heated, add in the pieces of haddock.
- Fry for 4 minutes on each side.
- Thereafter, remove from heat & set place into a bowl.
- At this point, you may leave the fish as is in pieces or you may take it further & shred them. I prefer it when the haddock is shredded as my late grandmother used to do so.
- Simply use a fork or your hands if preferred to shred the fish.
- Set aside.
- Heat the remaining 2 tablespoons of oil in a pot. Add in the onions, green chillies, thyme, curry leaves, ginger & garlic paste & red chilli flakes.
- Mix well & simmer until the onions are translucent.
- Once the onions are translucent, add in the grated or blended tomatoes.
- Mix well.
- Cover & simmer for about 15-20 minutes until the oil surfaces & the tomatoes are thoroughly cooked.
- When the tomatoes have cooked, add in the sugar & salt to taste. Stir.
- Next, add in the haddock.
- Mix & allow the haddock to absorb the flavours for a minute.
- Turn off the heat & garnish with fresh coriander (dhania).
- Serve this Haddock Chutney hot with rice, bread or roti.
- Stores for up to 1 week in the refrigerator.