Haddock with green peppers

This delicious recipe was created by Fatima Patel and can be found in her new book  Good Food Good Health Good Cook

Difficulty (1-5): 2
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4



  1. Heat the oil in a large pan. Add the mustard and cumin seed and allow to sizzle (take care that they do not burn). Add the onion and fry until golden.
  2. Mix the ground spices, garlic and salt together with a little water to form a paste.
  3. Add the paste to the onion and fry well together for about 5 minutes on a medium heat. Ensure continuous stirring to prevent the mixture from sticking to the pan.
  4. Add the tomatoes and mix in well to form a thick sauce. Once the oil starts to separate, add a little water and allow the sauce to boil, then turn down heat and allow to simmer.
  5. Place the haddock cutlets gently into the sauce. Cook each side for 5–7 minutes or until ready. Turn carefully, once only.
  6. Add the green pepper, and finally the coriander.
  7. Cook for a further 2 minutes or until the thick sauce and oil separate.
  8. Serve with Tilda Pure Original Basmati


  • 4 haddock cutlets
  • 4 tbsp olive oil
  • 1⁄2 tsp black mustard seed
  • 1⁄2 tsp cumin seed
  • 1 small onion, chopped
  • 1 1⁄2 tsp ground cumin
  • 1 tsp red chilli powder
  • 1⁄4 tsp ground turmeric
  • 1⁄2 tsp garlic, crushed
  • Salt to taste
  • 200g canned chopped tomatoes
  • 1 green pepper, sliced
  • 1 tbsp coriander leaves, freshly chopped

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