Haddock kempu recipe
 Haddock kempu is deep-fried battered haddock with a fragrant stir-fry. 4 x 150–200g/5½–7oz haddock fillet, skin-on and pin-boned 4 x 150–200g/5½–7oz haddock fillet, skin-on and pin-boned 300g/10½oz cornflour2 tsp chilli powder1 tbsp caster sugar1 tsp cumin seeds, roasted and ground ½ tsp nigella seeds½ tsp carom seeds 1 tsp salt150ml/5fl oz malt vinegar 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 2 tbsp vegetable oil, plus extra for deep-frying10 fresh curry leaves1 tsp black mustard seeds3 garlic cloves, finely chopped1 red onion, finely chopped2 green chillies, slit lengthways and cut into 2cm/¾in pieceshandful purple sprouting broccoli½ red pepper, seeds removed and cut into 1cm/½in dice 2.5cm/1in piece of fresh ginger, peeled and finely chopped½ tsp salt½ tsp caster sugarjuice of ½ lemon2 tbsp natural yoghurt, whisked (optional)fresh coriander leaves, to garnish 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 200g/7oz natural yoghurtpinch ground turmeric2 tbsp vegetable oilpinch nigella seedspinch carom seeds 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. Lightly salt the haddock and leave to rest for 30 minutes. 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. 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 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. 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. 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.