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Turmeric haddock with spinach chutney

Turmeric haddock with spinach chutney - Spring Dinner Menu

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Delicately enhanced, 
a simple and easy starter of sautéed fresh haddock. Served with a fresh green ‘chutney’, emerald bright, it becomes a dish that looks and tastes brilliant.


  • 4 x 120g haddock fillets, skin on
  • 1 tsp turmeric
  • 1 tbsp finely grated 
fresh ginger,
  • 2 garlic cloves, 
finely grated
  • ¼ tsp cayenne pepper
  • 1 tbsp lemon juice
  • 2 tbsp rice flour or plain white flour
  • groundnut oil, for frying
  • .
  • For the fresh chutney
  • .
  • 2 handfuls baby 
spinach leaves
  • 1 tsp ground cumin
  • 2cm stick of ginger, grated
  • 2-4 hot green chillies, split with seeds removed
  • 150ml thick Greek yogurt
  • Step 1 Put the haddock fillets on a plate, skin-side down. In 
a small bowl, mix together 
half a teaspoon fine sea salt and the turmeric, sprinkle it over the flesh of the haddock then rub in. Put the fish in the fridge for 20 minutes.
  • Step 2 Next, mix together the ginger, garlic, cayenne and lemon juice. Spread this 
over the flesh of the fish, then marinate again for 
30 minutes in the fridge.
  • Step 3 To make the chutney, put all the ingredients in a blender and process until 
you have a smooth sauce.
  • Step 4 Preheat the oven to 160C/gas mark 3 and line a baking sheet with parchment. Take the fish out of the fridge
  • Step 5 pat dry then sprinkle with the flour on both sides. Heat a little oil in a non-stick pan over a medium-to-high heat, then lay the fish fillets, flesh-side down, in the pan. Fry for one minute on each side.
  • Step 6 Transfer the fillets to the baking sheet, then place in the oven for eight minutes.
  • Step 7 Remove and serve with the chutney and salad leaves.