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Smoked Norwegian haddock and spinach Biryani, coriander and dill raita

Who doesn't love a good Indian dish for dinner? The smoked Norwegian haddock is perfect for a spinach and coriander Biryani. Serve it with a delicious raita.

Cooking time40-50 min
Difficulty levelEasy




  • Start with making the raita. Chop the dill and coriander leaves.
  • Mix all the ingredients together and finish it with a squeeze of lemon juice. Taste to season and set aside.

Haddock and spinach biryani

  • Wash the rice in cold water several times and leave to soak for 15 minutes before draining.
  • Halve the red onion and slice it into thick slices. Grate garlic cloves and ginger. Deseed and chop the green chili.
  • Hard-boil the eggs and cut them in halves.
  • Heat the oil in a frying pan over a medium heat, add the red onion and cumin seeds and sauté for 3 minutes, stirring frequently, and then add the coriander, turmeric and garam masala and cook for a further 2 minutes. Stir in the garlic, ginger and chillies and then finally add the drained washed rice.
  • Coat the rice with the onion and spices and then add the stock. Season with some salt and pepper and add the coconut cream. Stir well and simmer for 10 minutes, adding a little more stock if necessary. Stir the chopped coriander into the rice and adjust the seasoning.
  • Take the skin of the halibut if needed. Cut the smoked haddock into chunks.
  • Add the spinach leaves and smoked haddock and cook for a further 3-4 minutes until the fish and rice are fully cooked.
  • Place in a serving bowl, top with the eggs and sliced red chilli and serve immediately with the raita.