Hitum pönnurnar á meðan síðan hleðst
Merki eru sett sjálfkrafa og geta verið röng. Skoðaðu hráefnin ef þú þarft að forðast eitthvað.
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
Greint sjálfkrafa út frá hráefnalistanum og ekki tæmandi ofnæmisyfirlýsing. Lestu alltaf á umbúðirnar.
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.
Áætlað út frá hráefnagögnum, ekki mælt á rannsóknarstofu. Nutri-Score er reiknað úr sömu tölum.
Í skammti
520
kcal
Hitaeiningar
38
g
Prótein
6.9
g
Fita
74.8
g
Kolvetni
3.5
g
Trefjar
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.
Uppskriftaaðstoð Matinn skrifaði þetta út frá upprunalegu uppskriftinni.
Kláraðu máltíðina.
