- 3 carrots
- 1 sweet potato
- 2 shallots
- A thumb of ginger
- 4 tomatoes
- A handful of coriander
- 2 tsp coriander seeds
- 2 tsp turmeric
- 2 tbsp tamari
- 2 tsp caster sugar
- 2 tsp garam masala
- 2 smoked haddock fillets
- 11/2 tbsp + 2 tsp olive oil
- Sea salt and freshly ground pepper
- Large baking tray
- Small pan with a lid
- Frying pan with a lid
- 1.
Heat your oven to 220°C/Fan 200°C/Gas 7. Slice the carrots in half lengthways. Chop the sweet potato into wedges. Tip onto a baking tray. Drizzle with 1 tbsp oil and season. Toss to coat in the oil. Roast for 30 mins till tender and charred.
- 2.
Peel and thinly slice the shallots. Peel and grate the ginger. Dice the tomatoes into small cubes. Pick the leaves from the coriander and set aside. Finely chop the stalks.
- 3.
Make the ketchup: warm a pan for 1 min over a medium heat. Add 1/2 tbsp oil and the shallots. Stir and cook for 3-4 mins till softened. Add in 2 tsp coriander seeds and cook for 1 min.
- 4.
Add the ginger, tomatoes, coriander stalks, 2 tsp turmeric and 2 tbsp tamari. Bubble up, then stir in 2 tsp sugar. Turn the heat down to low, cover and simmer for 10 mins. Stir now and then till thickened.
- 5.
While the ketchup simmers, rub 1 tsp oil and 1 tsp garam masala into each haddock fillet.
- 6.
When the potatoes and carrots are 5 mins away from being cooked, warm a frying pan for 1 min over a medium heat. Add the haddock fillets. Fry for 3 mins. Turn off the heat and clamp on a lid. Leave for 2 mins to finish cooking the fish. Insert a knife to check that the flesh is opaque.
- 7.
Taste the tomato ketchup and add salt and pepper if you think it needs it. Serve the spiced haddock fillets with the chips and warm ketchup.
- Tip
Hot chips
If you want to spice up your chips (or your roasties on a Sunday), then toss the potatoes with 1 tsp each crushed coriander seeds and turmeric before spreading out on a baking tray and roasting.