Delish Smoked Haddock in a Chutney

Smoked haddock is haddock that has undergone a smoking process to cure it. There are occasions when it is immersed in brine prior to the beginning of the smoking process. Smoked haddock has an unappetizing off-white colour when it is left to its own devices; hence, it is standard practice to see this fish dyed yellow (exactly like the kind that I have used here). You are free to use the version that has not been coloured instead. In comparison to other types of fish, smoked haddock has a flavor that is robust and possesses a distinct salty level. Before you begin seasoning the fish, keep this in mind.

Table of Contents

List of ingredients required for the dish.

Smoked haddock

Vegetable oil

1 large onion, sliced

4 large tomatoes, grated

Green chilies

Ginger and garlic paste

1 tsp. Kashmiri red chili powder

Salt ( be mindful of salt content). Use a little salt, you can add salt if required.

Curry leaves

Coriander, chopped

Method.

In a pot or pan, add the required amount of vegetable oil. Once the oil has warmed up well, add the sliced onions. Mix well and add very little salt. Fry until the onions are translucent. Add the green chilies and curry leaves, and mix. Now add the Kashmiri red chili powder, mix well, and simmer for a minute on low heat. Now add the grated tomatoes, stirring well. Add the ginger and garlic paste, mix, and leave to cook on medium heat until the juices have dried up and the oil is at the surface of the chutney. It’s time to bring this delicious smoked haddock into the pot. Place the haddock, skin facing, at the bottom of the pot, and gently add the chutney over the fish. Now leave it to simmer until the fish has flaked well. Sprinkle with fresh coriander and switch off the heat.

Do cook and enjoy!

How to serve this delicious dish.

Prepare the Haddock: Arrange the smoked haddock into the pot or pan. Spoon generous amounts of the flavorful chutney over the smoked haddock fillets, covering the haddock.
Garnish: Optionally, garnish the dish with additional fresh herbs, such as parsley or chives, for added flavor and visual appeal.
Side Accompaniments: Serve the smoked haddock and chutney with your choice of side dishes. This could include steamed Basmati rice, naan bread, roti, and fresh green salad to complement the flavors of the dish.
Presentation: Arrange the dish attractively on the plates, ensuring that the vibrant colours of the chutney contrast beautifully with the smoky hues of the haddock.
Enjoy: Serve the dish immediately while it’s still warm, allowing everyone to savor the delicious combination of the smoky haddock and tangy-sweet chutney.
Pairing: Consider pairing the dish with a crisp white wine or a light beer to enhance the flavors further.
Share and enjoy: Share this delightful dish with family and friends, and relish in the satisfaction of creating a flavorful and memorable meal.

FAQS!

Can I use frozen haddock for this recipe?

Yes, you can use frozen haddock for this recipe. Just make sure to thaw it thoroughly before cooking.

Can I substitute the haddock with another type of fish?

Yes, you can substitute haddock with other white fish such as cod, pollock, or halibut.

Is the chutney spicy?

The level of spiciness in the chutney can be adjusted according to your preference. You can increase or decrease the amount of chili used to control the spice level.

How long can I store the chutney?

The chutney can be stored in an airtight container and left in the refrigerator for up to two weeks. Make sure to seal the container tightly to maintain freshness.

Can I make the chutney ahead of time?

Yes, you can make the chutney ahead of time. It actually tastes better after the flavors have had time to meld together. Store it in the refrigerator until it is ready to serve.