2 green chillies, slit lengthways and cut into 2cm/ΒΎin pieces
10 fresh curry leaves
fresh coriander leaves, to garnish
3 garlic cloves, finely chopped
2.5cm/1in piece of fresh ginger, peeled and finely chopped
juice of Β½ lemon
Β½ red pepper, seeds removed and cut into 1cm/Β½in dice
handful purple sprouting broccoli
1 red onion, finely chopped
2 tsp chilli powder
300²µ/10Β½΄Η³ϊ cornflour
1 tsp cumin seeds, roasted and ground
Β½ tsp nigella seeds
pinch nigella seeds
1 tsp salt
Β½ tsp salt
1 tbsp caster sugar
Β½ tsp caster sugar
pinch ground turmeric
2 tbsp vegetable oil, plus extra for deep-frying
2 tbsp vegetable oil
150ml/5fl oz malt vinegar
2 tbsp natural yoghurt, whisked (optional)
200g/7oz natural yoghurt
4 x 150–200g/5½–7oz haddock fillet, skin-on and pin-boned