Ingredients
- Serves 6
- 1.2kg haddock, skinless, pinboned, cut into large chunks
- 1 tbsp turmeric
- 30g butter
- 2 tbsp sunflower oil
- 1 tbsp fennel seeds
- 1 tsp cumin seeds
- 10 cardamom pods, crushed, seeds only
- 1 cinnamon, stick
- 2 onion, sliced
- 4 cloves garlic, minced
- 2cm ginger, finely chopped
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 1 red chilli, chopped
- 100g cashew nuts, soaked in water for at least two hours before use
- 1 lt fish stock
- 1 orange, juice of
- 1 tbsp sugar
- 20g coriander, stalks and leaves separated
- Salt
Place the haddock in a bowl, toss it in turmeric and a pinch of salt, then set it aside.
Heat the butter and oil in a large, wide, heavy-based pan. Add the fennel seeds, cumin seeds, cardamom seeds, cinnamon stick and stir to toast for one minute.
Add the onions and sauté briefly before reducing the heat, adding the garlic and ginger and cooking gently for five minutes. If the pan is too dry, add more oil.
Stir in the tomato purée, then add the chopped tomatoes, chilli, soaked cashew nuts, coriander stalks, fish stock and orange juice. Simmer for 15-20 minutes until rich and reduced.
Remove the cinnamon stick. Blitz the sauce until smooth with a stick blender, then season to taste with sugar and salt. Return to a simmer, add the fish and simmer for approximately six minutes until the fish is cooked, then stir in the chopped coriander leaves. Serve with steaming hot rice.
