Dear friends,
As the new year begins, I find myself craving food that is simple, comforting, and deeply nourishing — the kind that supports the body and helps us feel better the day after.
This Baked Haddock in Yoghurt recipe comes from the wonderful Madhur Jaffrey and is one I return to again and again. It’s incredibly easy to make, gently spiced, and perfect for both busy weekdays and slower weekend meals.
Madhur Jaffrey’s Baked Haddock in Yoghurt
Serves 4
Ingredients
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2 medium onions, finely sliced
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5 cm fresh ginger, finely diced
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Juice of ½ lemon
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1 tbsp sugar
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1 tsp freshly ground black pepper
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1 tsp salt
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1 tsp ground cumin
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2 tbsp coriander seeds, ground (preferably using a mortar and pestle)
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½ tsp garam masala
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1 pinch cayenne pepper (optional)
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1 tbsp avocado oil
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30 g butter
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300 ml natural yoghurt
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4 haddock fillets
Method
Preheat the oven to 180°C.
Finely slice the onions and spread them evenly in an ovenproof dish. Cut the haddock into approximately 3 cm strips and place them on top of the onions.
In a bowl, mix the yoghurt with the ginger, lemon juice, oil, sugar, salt, and spices. Pour the yoghurt mixture over the fish, making sure it reaches in between and underneath the pieces.
Cover the dish with foil and bake for 20–25 minutes, or until the fish is just cooked through.
Carefully pour the cooking sauce into a saucepan and bring it to a boil. Let it reduce by about one third, then whisk in the butter until the sauce becomes silky and glossy. Spoon the sauce back over the fish and serve with basmati rice and spinach potatoes.
This dish is wonderfully nourishing and somehow tastes even better the next day.
