Haddock kempu
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Haddock kempu is deep-fried battered haddock with a fragrant stir-fry.
Ingredients
- 4 x 150–200g/5½–7oz haddock fillet, skin-on and pin-boned
For the batter
- 300g/10½oz cornflour
- 2 tsp chilli powder
- 1 tbsp caster sugar
- 1 tsp cumin seeds, roasted and ground
- ½ tsp nigella seeds
- ½ tsp carom seeds
- 1 tsp salt
- 150ml/5fl oz malt vinegar
For the gobhi kempu
- 2 tbsp vegetable oil, plus extra for deep-frying
- 10 fresh curry leaves
- 1 tsp black mustard seeds
- 3 garlic cloves, finely chopped
- 1 red onion, finely chopped
- 2 green chillies, slit lengthways and cut into 2cm/¾in pieces
- handful purple sprouting broccoli
- ½ red pepper, seeds removed and cut into 1cm/½in dice
- 2.5cm/1in piece of fresh ginger, peeled and finely chopped
- ½ tsp salt
- ½ tsp caster sugar
- juice of ½ lemon
- 2 tbsp natural yoghurt, whisked (optional)
- fresh coriander leaves, to garnish
To serve
- 200g/7oz natural yoghurt
- pinch ground turmeric
- 2 tbsp vegetable oil
- pinch nigella seeds
- pinch carom seeds
Method
Lightly salt the haddock and leave to rest for 30 minutes.
To make the batter, put the cornflour in a bowl and add the remaining ingredients to make a thick batter.
Heat the deep-frying oil to 180C in a deep-fat fryer or a deep, heavy-based saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the haddock peices in the batter, letting the excess drip off, and deep-fry for about 3 minutes, until crisp and golden brown. Transfer to kitchen paper to drain and keep hot.
Heat the oil in a frying pan. Add the curry leaves, mustard seeds, garlic, onion, chilies, broccoli and peppers and stir-fry over a high heat for 2 minutes. Add the fried haddock, the ginger, salt and sugar and continue stir-frying for 2 minutes. Squeeze in the lemon juice, whisked yoghurt (if using) and sprinkle with the fresh coriander.
To serve, put the yoghurt and turmeric in a bowl and mix well. Heat the oil in a small frying pan and add the seeds. Once they start popping, tip them onto the yoghurt. Serve the gobhi kempu and haddock with the yoghurt.
