Bengali spiced Potato & Fish Curry

Method

Heat the oil in a frying pan large enough to accommodate the haddock fillet. Add the onion, bay leaf, chilli and garlic. Cook for a couple of minutes.
Add the spices and salt and cook for several minutes more before adding the coconut milk, stock, mustard and potatoes. Bring to boil, reduce the heat and simmer for 20-25 minutes or until the potatoes are cooked through.
Add the haddock and push beneath the surface of the liquid. It should take about 5 minutes to cook. When it’s ready the flesh will darken and it will be easy to push into large flakes with a wooden spoon.
Stir through the peas to heat, and serve.

Tip:

If preferred, use leftover, cooked potatoes.

300g fluffy potatoes (such as Maris Piper), cubed

1 tablespoon groundnut oil

1 onion, peeled and finely diced

1 bay leaf

1 green finger chilli, split lengthways (or standard green chilli, if preferred)

2 garlic cloves, peeled and chopped

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon fine sea salt

400ml coconut milk

400ml hot fish stock

1tbsp wholegrain mustard

300g haddock fillets, skin removed (or another meaty fish such as monkfish or swordfish)

100g frozen peas, defrosted