Recipe for :

This recipe has been reproduced with the kind permission of The North East of Scotland Fisheries Development Partnership.

In the Partnership's quest to promote haddock throughout the United Kingdom, they contacted Grampian and celebrity chefs for their assistance. This recipe was contributed by Manju Malhi.

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Ingredients

1/4 teaspoon salt
1/2 teaspoon turmeric
400g skinless and boneless haddock fillets, cut into
4cm pieces lengthways
2 tablespoons vegetable oil
5–6 curry leaves (optional)
2 garlic cloves, crushed
1 teaspoon root ginger, peeled and finely grated
2–3 green finger chillies, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon lemon juice
200ml coconut milk
A few fresh coriander leaves, washed and roughly chopped

Method

• Sprinkle the salt and turmeric over the fish and set aside.

• Heat the oil in a heavy based pan and add the curry leaves, if using. Allow them to sizzle in the oil and then mix in the garlic and ginger for a minute. Tip in the fish and gently fry the fish pieces for a minute on both sides.

• Add the chillies and stir for a few seconds. Tip in the coriander and cumin. Stir well, then add the lemon juice. Cook on a low heat for 3 minutes.

• Pour the coconut milk and 100ml of boiling water into the pan. Cover and simmer for 2–3 minutes more.

Assembly:

• Serve hot with plain basmati rice or Naan breads and a crisp green salad.

Serves 2

Manju Malhi
for The North East of Scotland Fisheries Development Partnership