Haddock kempu

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

By Vivek Singh
  • 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
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