Ingredients

• ½ tsp chilli powder
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 2 tbsp tamarind pulp
• pinch salt
• 4 small plaice
• filleted
• 4 tbsp vegetable oil
• 1 tsp cumin seeds
• 2 green cardamom pods
• crushed lightly with the back of a spoon
• 1 bay leaf
• 2.5cm/1in piece of cinnamon stick
• 3 cloves
• 5 black peppercorns
• 2 onions
• chopped
• 2 tbsp readymade ginger-garlic paste
• or 1 tbsp finely chopped garlic and 1 tbsp grated ginger
• 3 tomatoes
• chopped
• ¼ tsp ground turmeric
• 1½ tsp ground coriander
• ½ tsp chilli powder
• 250g/9oz fresh white crabmeat
• salt
• to taste
• 1 tbsp coriander leaves
• finely chopped
• 16 cherry tomatoes
• halved
• 1 punnet cress
• 1 tsp balsamic vinegar
• 1 tbsp extra virgin olive oil
• ¼ tsp ground turmeric

Directions

• Preheat the grill to high.
• For the fish
• mix together the chilli powder
• ground coriander
• ground turmeric
• tamarind pulp and salt.
• Rub the spice mix into the flesh side of the plaice fillets. Set aside to marinate.
• Meanwhile
• for the crab mixture
• heat the vegetable oil in a frying pan over a medium-high heat
• then add the cumin
• cardamom
• bay leaf
• cinnamon
• cloves and black peppercorns (take care as the spices may spit). Fry for 2-3 minutes
• or until the spices are toasted and fragrant and start to crackle.
• Add the onions and fry for 4-5 minutes until lightly browned
• then stir in the ginger-garlic paste and fry for 2-3 minutes.
• Add the tomatoes
• turmeric
• coriander and chilli powder and fry for 8-10 minutes
• until the tomatoes have reduced to form a thick sauce.
• Stir in the crabmeat
• season with salt
• to taste
• and sprinkle with the chopped coriander.
• Put the plaice fillets on a baking tray
• skin-side down
• and place under the hot grill. Cook for 1-2 minutes
• until the flesh starts to become firm and opaque.
• Remove from the grill and top half of the plaice fillets with the crab mixture. Top with the remaining plaice fillets
• skin-side up
• to form a 'sandwich' (the skin of the plaice fillets should be on the outside).
• Return to the grill for 3-5 minutes
• turning once
• until the fish is completely cooked and the skin is crisp and golden.
• To serve
• place a fish sandwich onto the centre of each of four serving plates. Pile the tomatoes alongside and top with some cress. Whisk the vinegar
• oil and turmeric together and drizzle around the fish. Serve at once.