Haddock in Velvety Yogurt Sauce

Crunchy coconut beans make great eating with flavour-packed haddock in spicy yogurt sauce, in this top tasting recipe from Simon Rimmer
By Simon Rimmer
Haddock in Velvety Yogurt Sauce
  • Rating:
  • Serves: 2-3
  • Cook Time: 25 minutes
  • Prep Time: 45 minutes
  • Effort: medium


For the fish

  • 60 g plain flour
  • black pepper
  • 500 g haddock fillets
  • 100 ml vegetable oil
  • 2 onions, finely chopped
  • 2.5 cm piece ginger, grated
  • pinches turmeric
  • pinches ground cinnamon
  • pinches ground cloves
  • 175 g natural yogurt
  • fresh coriander
  • 2 finely chopped green chillies

For the coconut beans

  • 500 g green beans
  • 30 ml vegetable oil
  • 1 tsp mustard seeds
  • pinches turmeric
  • 2 small green chillies, chopped
  • small block coconut cream


1. Season the flour with salt and freshly ground black pepper and dust this lightly over the fish.

2. Heat 3 tablespoons of the olive oil in a frying pan and fry the fish for 1 minute on each side. Remove from the pan.

3. Add the remaining oil to the pan and fry the onions gently for 15 minutes until golden. Add the ginger, turmeric, a little salt, the cinnamon and cloves.

4. Stir the mixture well, remove from the heat and add the yogurt.

5. Blend until smooth and return to the pan. When the mixture has heated through, add the fish and cook for a further minute.

6. Meanwhile, make the coconut beans. Blanch the green beans briefly in boiling water, then drain and refresh under cold running water.

7. Heat the oil, add the seeds and heat until fragrant and popping.

8. Stir in the beans and add the turmeric, chillies and coconut cream. Stir-fry for 1 minute until heated through. Serve straight away with the fish.

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