Ingredients

• 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

Directions

• 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.