A rival to the classic takeaway, this Bengalis spiced potato and fish curry dish will see you swapping takeaway boxes for the kitchen. This method guarantees beautiful flavour but feel free to play with the ingredients especially when it comes to spice!
For this recipe, chop the potatoes into 1cm cubes before cooking.
Heat the oil in a frying pan large enough to accommodate the haddock fillet. Add the onion, bay leaf, chilli and garlic and cook for a couple of minutes. Add the spices and salt and cook for several minutes more before adding the coconut milk, fish stock and raw potatoes. Bring to boil, then reduce to a simmer until the potatoes are cooked through (about 25 minutes).
Add the haddock fillet and push beneath the surface of the liquid. It should take about 5 minutes to cook. When it’s ready the flesh will darken and it will be easy to push into large flakes with a wooden spoon. Stir through the peas to heat, and serve.
TIP Pre-boiled potatoes can be used.
300g Rooster potatoes, cubed
1tbsp groundnut oil
1 onion, finely diced
1 bay leaf
1 green chilli, halved lengthways
2 garlic cloves, chopped
1tsp ground cumin
½tsp ground turmeric
½tsp fine sea salt
400ml coconut milk
400ml fish stock
1tbsp grainy mustard
300g haddock fillet, skin removed (or another meaty fish such as monkfish or swordfish)
100g frozen peas, defrosted