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A jar of tikka masala paste turns everyday haddock into a fragrant weeknight curry, baked in one dish with tomatoes and spinach and served with a cooling cucumber-yoghurt side.
Hanna Jónsdóttir
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Fiskur
Sósa
Meðlæti
Gúrkujógúrt
Á borðið
Prep
Preheat the oven to 200°C (fan 180°C). Cook the rice according to the pack instructions.
Cut the haddock into 4-5 cm chunks. Peel and thinly slice the red onion, and mince the garlic.
Sauce
Heat the oil in a pan over medium heat. Fry the onion for 4-5 minutes until soft, then add the garlic and fry for another minute.
Stir in the tikka masala paste and fry for 1-2 minutes until fragrant. Add the canned tomatoes, bring to a simmer and let it bubble gently for 5 minutes.
Bake
Pour the sauce into an ovenproof dish. Nestle the haddock chunks into the sauce, season with salt and pepper, and bake for 18-20 minutes until the fish is opaque and flakes easily (no translucent centre).
Finish
Stir the spinach through the hot sauce until it wilts, then stir in the butter and honey off the heat for a rounder, glossier sauce.
Cucumber yoghurt
While the fish bakes, dice the cucumber and mix it with the skyr and lemon juice. Season with a little salt.
Serve
Serve the haddock and sauce over the rice with the cucumber yoghurt on the side, and chilli flakes on the table for anyone who wants heat.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
520
kcal
Calories
38
g
Protein
6.9
g
Fat
74.8
g
Carbs
3.5
g
Fiber
Keeps well in the fridge for up to 2 days. The fish flakes further on reheating, so warm it gently on the stove or in the microwave at half power rather than at a rolling boil.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
