Smoked haddock palusami with sourdough recipe
 Palusami is a traditional dish from Samoa. It is usually made with just taro leaves, coconut milk and onions and baked in an umu (an above-ground oven with hot volcanic rocks). This recipe uses cavolo nero and other variations may include the addition of fish, chicken and, an all-time favourite, corned beef! 1 tbsp olive oil, plus extra for drizzling1 onion, chopped1 garlic clove, grated or chopped1 tsp curry powder300g/10½oz cavolo nero, stems removed and leaves chopped700ml/1¼ pint full-fat coconut milk 150g/5½oz smoked haddocksalt and freshly ground black pepper sourdough bread, cut into thick slices, to serve 1 tbsp olive oil, plus extra for drizzling 1 onion, chopped 1 garlic clove, grated or chopped 1 tsp curry powder 300g/10½oz cavolo nero, stems removed and leaves chopped 700ml/1¼ pint full-fat coconut milk 150g/5½oz smoked haddock salt and freshly ground black pepper sourdough bread, cut into thick slices, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a saucepan and sweat the onion until it is translucent but without colour. Stir in the garlic and curry powder. Add the cavolo nero and stir for 2–3 minutes, or until wilted. Add the coconut milk and season with a pinch or two of salt and a few twists of black pepper. Bring to a simmer, stirring constantly. Pour the mixture into a large baking dish. Cut the smoked haddock into chunks, place over the top and cover with kitchen foil. Bake in the oven for 40 minutes, stirring halfway through. Remove the foil and continue to bake for a further 5 minutes. Leave to rest for 5 minutes. Drizzle the sourdough with some olive oil and toast on a griddle pan. Serve the palusami with the sourdough. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a saucepan and sweat the onion until it is translucent but without colour. Stir in the garlic and curry powder. Add the cavolo nero and stir for 2–3 minutes, or until wilted. Add the coconut milk and season with a pinch or two of salt and a few twists of black pepper. Bring to a simmer, stirring constantly. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a saucepan and sweat the onion until it is translucent but without colour. Stir in the garlic and curry powder. Add the cavolo nero and stir for 2–3 minutes, or until wilted. Add the coconut milk and season with a pinch or two of salt and a few twists of black pepper. Bring to a simmer, stirring constantly. Pour the mixture into a large baking dish. Cut the smoked haddock into chunks, place over the top and cover with kitchen foil. Bake in the oven for 40 minutes, stirring halfway through. Remove the foil and continue to bake for a further 5 minutes. Leave to rest for 5 minutes. Pour the mixture into a large baking dish. Cut the smoked haddock into chunks, place over the top and cover with kitchen foil. Bake in the oven for 40 minutes, stirring halfway through. Remove the foil and continue to bake for a further 5 minutes. Leave to rest for 5 minutes. Drizzle the sourdough with some olive oil and toast on a griddle pan. Serve the palusami with the sourdough. Drizzle the sourdough with some olive oil and toast on a griddle pan. Serve the palusami with the sourdough. Recipe tips For entertaining, this can be served in individual baking dishes or ramekins. My hubby and daughter love it as a side dish to a roast chicken.