An aromatic dish that showcases the culinary traditions of the Bengal region in India.
- 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.