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Low FODMAP Spiced Haddock

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Low FODMAP, spiced, fish

My favourite Indian restaurant is Mother India in Glasgow, which is found in the West end of the city. I had a starter there which I enjoyed so much that I was desperate to recreate it at home. I think this low FODMAP version of their spiced haddock is almost as good as the original. This dish is something of a Scottish-Indian fusion using the haddock and adding some really well balanced flavours from the spices. The spiced haddock is great as a starter or as part of a main meal with rice and perhaps a side portion of dhal or saag aloo.

If you need some more recipe inspiration, have a look through my low FODMAP fish recipes.

4.0 from 1 reviews
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Spiced Haddock
Author: 
Recipe type: Main Meal
: Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A delicious, delicately flavoured indian-style dish
Ingredients
  • ½ teaspoons fennel seeds
  • ½ teaspoons cumin seeds
  • 1 tablespoon yoghurt
  • 1 tablespoon lemon juice
  • 1 tablespoon garlic flavoured olive oil
  • 1 teaspoon garam masala (check the ingredients for added onion or garlic, I used Seasoned Pioneers which is low FODMAP)
  • ½ teaspoon turmeric
  • An inch cube of ginger, peeled and grated
  • A pinch of salt
  • 4 sundried tomatoes, chopped
  • 1 small green chilli, de-seeded and finely sliced
  • 2 skinless haddock fillets
Instructions
  1. Heat a small frying pan and toast the fennel and cumin seeds for about a minute until they become fragrant then set aside to cool slightly
  2. Place the toasted seeds, yoghurt, lemon juice, garlic oil, garam masala, turmeric, grated ginger and salt in a bowl and mix into a paste then add the sundried tomatoes, chilli and haddock fillets and mix together ensuring the haddock is thoroughly coated with the paste
  3. Set aside for 30 minutes to marinate and preheat the oven to 190 degrees (fan oven)
  4. Place the haddock fillets on a baking tray and cook in the oven for 12 minutes or until the fish is cooked through which may take longer with thicker fillets

Comments

  1. Gwen says

    should this be unsmoked? I’ve had a look in my local shop and most of the haddock appears to be smoked.

    thanks

    • Louisa Reid says

      Hi Gwen, it should be unsmoked fish. If you can’t get haddock then any white fish would work (I think it was actually whiting I used for the picture as there was no haddock in that day). If it’s a chunkier fish like cod or hake it will just need a bit longer in the oven until it’s cooked through.

  3. Cameron says

    I cooked this for my wife on Valentine’s Day. A few tweaks: used salmon instead of haddock (we live in the US, so haddock a bit more of a rarity); used a few cherry tomatoes rather than sun-dried (which I love) because some sun-dried add garlic. Another tip is to leave the fish to get to room temperature rather than cook straight out of the fridge (as I did).
    In any event, the topping was really creamy with the salmon (and delicious with a chardonnay).
    Looks like I’ll be cooking this recipe pretty often and not just on Valentine’s.
    Thanks for a quick, easy and delicious recipe.