Denise says:

For the Sephardic Jews spicy food with a hint of saffron, cumin, coriander or tumeric to name just a few spices is part of the daily diet. There popularity has had a great influence in this country and although in London we do not have a Kosher Indian restaurant, there are several ready-made curry and other spicy products available.

You can purchase bought curry powders – madras – very hot, medium and mild powders to enrich your recipes but you can easily make your own by placing the spices into an electric blender (approximately 2 teaspoons of each!)– Cumin, peppercorns, fenugreek seeds, mustard seeds, ground ginger, turmeric and hot chilli powder. Combine them together and store in an airtight container.

When cooking any spices, it is important to fry or roast them as this brings out the flavour to its best!

I have written this fish recipe with spice but without the heat.

Preparation Time: 20 minutes plus marinating
Cooking Time: 50 minutes
Serves: 4 people

Ingredients:

4 haddock steaks, each 5oz –skinned and boned

For the Tandoori Paste
2 tablespoons tomato paste
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon – ground coriander
1 tablespoon – ground cumin
3 garlic cloves – peeled and crushed
225g natural yoghurt
1 inch fresh root ginger – peeled and finely chopped
1 tablespoon tandoori or curry paste
Salt and freshly ground black pepper

For the Dhal
450g yellow split peas
2 tablespoons – olive oil
2 cloves garlic – peeled and finely chopped
1 teaspoon turmeric
1 teaspoon – ground cumin
Salt and freshly ground black pepper

For the garnish
2 lemons – cut into wedges
1 bunch fresh coriander – roughly chopped

Method

1)Soak the yellow split peas for 12 hours or overnight.
2)Mix all the marinade ingredients together and marinate the haddock with the tandoori paste for a minimum of 2 hours.
3)Drain the split peas, rinse with cold water and place in a medium sized saucepan. Cover with water, bring to the boil and simmer for 40 minutes or until tender.
4)Heat a large frying pan with the olive oil. Sauté the garlic, turmeric, and cumin for 1 minute and then add the cooked yellow split peas. Cook and stir for a further five minutes. Season to taste. Set-aside until ready to serve.
5)Place the fish in an ovenware dish. Grill under a high heat for about 20 minutes or until cooked through, basting from time to time with the marinade.

To serve the Stylish Way: Place a heaped portion of hot dahl onto a warmed plate. Place the cooked haddock on top and garnish with a sprig of coriander and wedges of lemon.
Tagged in: Dinner Party, Fish, Indian