Haddock Chutney
3-4 haddock fillets
4 tbs vegetable oil
1 onion
1 tsp red chilli flakes (optional) salt to taste
1 sprig thyme
1 tsp ginger and garlic paste 5 large tomatoes
1 tsp granulated sugar
1 sprig curry leaves (optional) 3 green chillies coriander (dhania) for garnishing
Peel and sliver the onion. Set aside.
Rinse and slit the green chillies. Set aside.
Blend the tomatoes or grate into a bowl and discard the skin.
If blending, leave the skin on and pulse for a few seconds until the tomatoes are fine but not too runny.
Rinse and cut the haddock into pieces. Heat two tablespoons of vegetable oil in a pan. Add the haddock. Fry for 4 minutes on each side.
Thereafter, remove from heat and place in a bowl. Leave the fish in pieces or shred them. I prefer it shredded, as my late grandmother used to do so. Set aside.
Heat the remaining two tablespoons of oil in a pot. Add the onions, green chillies, thyme, curry leaves, ginger and garlic paste and red chilli flakes.
Mix well and simmer until the onions are translucent.
Add the tomatoes. Mix well. Cover and simmer for about 15 to 20 minutes until the oil surfaces and the tomatoes are cooked.
Add the sugar and salt to taste. Stir.
Add the haddock. Mix and allow it to absorb the flavours for a minute. Turn off the heat and garnish with fresh coriander (dhania).
Serve hot, with rice, bread or roti.