HADDOCK CHUTNEY

 

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This Indian Recipe Serves 2-4

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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:

• 450 grams haddock fillets
• 3 tablespoons vegetable oil
• 1 onion
• 1 teaspoon red chili flakes (optional)
• 1 tablespoon chili powder or masala
• salt to taste
• few sprigs thyme
• 1 teaspoon ginger & garlic paste
• 4-5 tomatoes
• 1 teaspoon granulated sugar
• 3 green chilies
• fresh coriander (dhania) for garnishing

Method:

1. For this recipe I am using the frozen boxed haddock fillets.
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3. This is what they look like straight out the box & they can be cooked from frozen.
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5. Alternatively, haddock is sold in whole form so you may get that & simply cut into portions.
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8. Next, pour the vegetable oil into a pot & allow to heat on medium. Once the oil is hot, add in the haddock.
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10. Allow the fish to fry for 6 minutes on each side.
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12. Once fried, remove it from the oil. 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.
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14. Use two forks to shred the fish. Don’t worry if the fish isn’t completely cooked as it will cook in the chutney.
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16. Next, peel & sliver the onion.
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18. Rinse & slit green chilies.
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20. 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.
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22. To the same pot that the fish had been frying in, turn up the heat to medium-high. Add in the onions, green chilies & thyme.
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24. Mix well.
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26. Sauté until the onions are translucent.
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28. Once the onions are translucent, add red chili flakes, chili powder or masala & ginger & garlic paste.
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30. Mix well & add in the grated or blended tomatoes.
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32. Give everything a stir.
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34. Cover & simmer for about 15-20 minutes until the oil surfaces & the tomatoes are thoroughly cooked.
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36. Once the tomatoes have cooked, add in salt to taste & sugar.
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38. Give it a stir.
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40. Next, add in the haddock.
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42. Gently mix the haddock into the tomato chutney.
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44. Cover & allow the fish to completely cook in the chutney for 5 minutes.
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46. Plate & garnish freshly chopped coriander (dhania).
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48. Serve this Haddock Chutney with rice, bread or roti.
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