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Haddock kempu

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

By Vivek Singh
From Saturday Kitchen

Ingredients

  • 4 x 150–200g/5½–7oz haddock fillet, skin-on and pin-boned

For the batter

  • 300g/10½oz cornflour
  • 2 tsp chilli powder
  • 1 tbsp caster sugar
  • 1 tsp cumin seeds, roasted and ground
  • ½ tsp nigella seeds
  • ½ tsp carom seeds
  • 1 tsp salt
  • 150ml/5fl oz malt vinegar

For the gobhi kempu

  • 2 tbsp vegetable oil, plus extra for deep-frying
  • 10 fresh curry leaves
  • 1 tsp black mustard seeds
  • 3 garlic cloves, finely chopped
  • 1 red onion, finely chopped
  • 2 green chillies, slit lengthways and cut into 2cm/¾in pieces
  • handful purple sprouting broccoli
  • ½ red pepper, seeds removed and cut into 1cm/½in dice
  • 2.5cm/1in piece of fresh ginger, peeled and finely chopped
  • ½ tsp salt
  • ½ tsp caster sugar
  • juice of ½ lemon
  • 2 tbsp natural yoghurt, whisked (optional)
  • fresh coriander leaves, to garnish

To serve

  • 200g/7oz natural yoghurt
  • pinch ground turmeric
  • 2 tbsp vegetable oil
  • pinch nigella seeds
  • pinch carom seeds

Method

  1. Lightly salt the haddock and leave to rest for 30 minutes.

  2. To make the batter, put the cornflour in a bowl and add the remaining ingredients to make a thick batter.

  3. Heat the deep-frying oil to 180C in a deep-fat fryer or a deep, heavy-based saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the haddock peices in the batter, letting the excess drip off, and deep-fry for about 3 minutes, until crisp and golden brown. Transfer to kitchen paper to drain and keep hot.

  4. Heat the oil in a frying pan. Add the curry leaves, mustard seeds, garlic, onion, chilies, broccoli and peppers and stir-fry over a high heat for 2 minutes. Add the fried haddock, the ginger, salt and sugar and continue stir-frying for 2 minutes. Squeeze in the lemon juice, whisked yoghurt (if using) and sprinkle with the fresh coriander.

  5. To serve, put the yoghurt and turmeric in a bowl and mix well. Heat the oil in a small frying pan and add the seeds. Once they start popping, tip them onto the yoghurt. Serve the gobhi kempu and haddock with the yoghurt.

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