Indian Spiced Haddock & Chips with Homemade Ketchup Recipe | Abel & Cole
Indian Spiced Haddock & Chips with Homemade Ketchup
Clock Image
Prep: 20 mins
Cook: 30 mins
When our two favourite take-aways get together the results are magic. Spiced fillets of sustainably sourced haddock, sweet potato chips and your own homemade ketchup ready for dunking.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
469 kcal
(per portion)
Ingredients you'll need
  • 3 carrots
  • 1 sweet potato
  • 2 shallots
  • A thumb of ginger
  • 4 tomatoes
  • A handful of coriander
  • 2 tsp coriander seeds
  • 2 tsp turmeric
  • 2 tbsp tamari
  • 2 tsp caster sugar
  • 2 tsp garam masala
  • 2 smoked haddock fillets
From your kitchen
  • 11/2 tbsp + 2 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Large baking tray
  • Small pan with a lid
  • Frying pan with a lid
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Slice the carrots in half lengthways. Chop the sweet potato into wedges. Tip onto a baking tray. Drizzle with 1 tbsp oil and season. Toss to coat in the oil. Roast for 30 mins till tender and charred.

  • 2.

    Peel and thinly slice the shallots. Peel and grate the ginger. Dice the tomatoes into small cubes. Pick the leaves from the coriander and set aside. Finely chop the stalks.

  • 3.

    Make the ketchup: warm a pan for 1 min over a medium heat. Add 1/2 tbsp oil and the shallots. Stir and cook for 3-4 mins till softened. Add in 2 tsp coriander seeds and cook for 1 min.

  • 4.

    Add the ginger, tomatoes, coriander stalks, 2 tsp turmeric and 2 tbsp tamari. Bubble up, then stir in 2 tsp sugar. Turn the heat down to low, cover and simmer for 10 mins. Stir now and then till thickened.

  • 5.

    While the ketchup simmers, rub 1 tsp oil and 1 tsp garam masala into each haddock fillet.

  • 6.

    When the potatoes and carrots are 5 mins away from being cooked, warm a frying pan for 1 min over a medium heat. Add the haddock fillets. Fry for 3 mins. Turn off the heat and clamp on a lid. Leave for 2 mins to finish cooking the fish. Insert a knife to check that the flesh is opaque.

  • 7.

    Taste the tomato ketchup and add salt and pepper if you think it needs it. Serve the spiced haddock fillets with the chips and warm ketchup.

  • Tip

    Hot chips
    If you want to spice up your chips (or your roasties on a Sunday), then toss the potatoes with 1 tsp each crushed coriander seeds and turmeric before spreading out on a baking tray and roasting.

This recipe is from