Ingredients

• 1 x 300g/10½oz piece of halibut fillet
• scaled
• pin-boned and cut into 5cm/2in cubes
• 4 large scallops
• cleaned and removed from their shells
• 4 large prawns
• shells removed
• deveined
• 1 lobster
• meat removed and cut into 2½cm/1in cubes
• reserve 1 claw
• 1 squid
• cleaned and sliced into1cm/½in thick rings
• 2 small potatoes
• peeled
• boiled and sliced (about 1cm/½in thick)
• 2 small aubergines
• sliced 1cm/½in thick
• 8 cherry tomatoes on the vine
• 1½ tsp salt
• 3 tbsp vegetable oil
• ½ tsp sugar
• 1 tsp ground turmeric
• ½ tsp red chilli powder
• ½ tsp fennel seeds
• ½ tsp nigella seeds
• coriander cress
• to garnish
• 2 tbsp oil
• 4 green cardamom pods
• crushed
• 10 peppercorns
• crushed
• 2 bay leaves
• 1 tsp onion seeds
• 1 tsp fennel seeds
• 1 large onion
• finely chopped
• ¼ tsp ground turmeric
• 1 tsp red chilli powder
• 1½ tsp ground cumin
• 2 tomatoes
• finely chopped
• 2 hot green chillies
• finely chopped
• 750ml/1¼ pint fish stock
• 1¼ tsp salt
• ½ tsp sugar
• 2 tbsp chopped fresh coriander
• 1 lemon
• juice only
• pinch ground cardamom
• boiled basmati rice

Directions

• Wash the seafood and pat dry with kitchen paper. Sprinkle the seafood
• potatoes
• aubergine and tomatoes with salt and vegetable oil. Sprinkle over the sugar and spices
• cover and place in the fridge.
• Meanwhile for the broth
• heat the oil in a large pan over a high heat. Once hot
• add the cardamom pods
• peppercorns
• bay leaves
• onion seeds and fennel seeds and let them crackle. Add the onions and cook over a high heat until they are golden-brown
• this should take about 10 minutes.
• Add the turmeric
• chilli powder and cumin and gently fry for 1 minute. Add the tomatoes and chillies and gently fry for 3 minutes. Add the fish stock
• salt and sugar. Reduce the heat and simmer for 10 minutes.
• Add the coriander and lemon juice and cook for 2 minutes. Pass the broth through a sieve and stir in the ground cardamom. Keep warm.
• Heat a large non-stick pan. Add the seafood mixture
• except the lobster and squid. Cook over a moderate heat for 2 minutes.
• Add the lobster and cook for another minute or so. Add the squid rings and as they colour
• turn the mixture over in the pan. Cook the other side for another 2 minutes until the seafood and vegetables are just cooked.
• Remove from the pan and place in a large serving bowl. Sprinkle with the coriander cress and pour over the broth. Serve immediately with basmati rice.