- 600g/1lb 5oz haddock fillet, skin removed, cut into large chunks
- 2 limes, juice only
- 2 tbsp gram flour (chickpea flour)
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground fenugreek
- ½ tsp ground coriander
- ¼ tsp ground cardamom
- 1 lime, zest only
- 4 tbsp coriander leaves, roughly chopped
- 2 long red chillies, seeded and roughly chopped
- 2 garlic cloves, roughly chopped
- 5cm/2in piece ginger, peeled and roughly chopped
- vegetable oil, for frying
- 1 tbsp vegetable oil
- 2 tbsp black mustard seeds
- 300g/10½oz broccoli florets
- 4 tbsp water
- 2 garlic cloves, finely sliced
- 3 tbsp chilli oil
- salt and freshly ground black pepper
- Place the haddock pieces onto a plate and drizzle with the juice of one of the limes and toss to evenly coat.
- Place the remaining ingredients, except the oil, into a small food processor and blend to a paste.
- Spread the paste over the haddock pieces.
- Heat enough vegetable oil to just coat the bottom of a frying pan, add the haddock and fry on all sides for 2-3 minutes, until golden-brown and just cooked through.
- For the broccoli, heat a wok until hot, then add the vegetable oil and mustard seeds and cook for 30 seconds, or until the seeds start to pop.
- Add the broccoli, water and garlic and stir-fry for 3-4 minutes, or until the broccoli is tender.
- Add the chilli oil and season, to taste, with salt and freshly ground black pepper.
- To serve, place equal portions of the haddock onto each plate and place a spoonful of the broccoli alongside.