How to cook Indian Haddock Konna
- 1 pound
- 4 ounces onions
- 2 inches ginger root
- 1 bulb garlic
- 2 dried red chilies
- 1 tablespoon lime juice
- 1 egg, beaten
- 1 cup breadcrumbs
- 1/2 cup ghee*
- 2 cinnamon sticks
- 2 cardamom pods
- 1/2 tablespoon ground turmeric
- 2 1/2 cups hot coconut milk
- 2 green chilies
- Salt to taste
- Cut the haddock into chunks. Puree the onions, ginger, garlic and red chilies to a smooth paste in a blender or food processor. Rub half of the paste over the fish pieces, sprinkle with lime juice and season with salt.
- Dip the haddock pieces in egg then roll in breadcrumbs. Heat 6 tablespoons of ghee and fry the fish until golden.
- Remove from the heat and leave to cool. Stir in the lemon juice, almonds, raisins, green chilies, mint and coriander. Bind the mixture with the egg and stuff into the fried haddock.
- Heat the remaining ghee and fry the cinnamon, cardamom and reserved paste for 2 minutes. Add the turmeric and half the coconut milk and simmer for 15 minutes.
- Add the remaining coconut milk and bring to the boil. Add the haddock and chilies and cook for a further 10 minutes. Serve the Indian Haddock Konna hot with steamed rice.
*Ghee is the name for anhydrous butter fat in India. It is used especially, but not exclusively, for cooking meat, and it is essential for many Indian dishes.
This recipe for Indian Haddock Konna serves/makes: 3
The Indian Haddock Konna recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Haddock
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed