2 green chillies, slit lengthways and cut into 2cm/¾in 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 ½ lemon
½ red pepper, seeds removed and cut into 1cm/½in dice
handful purple sprouting broccoli
1 red onion, finely chopped
2 tsp chilli powder
300²µ/10½´Ç³ú cornflour
1 tsp cumin seeds, roasted and ground
½ tsp nigella seeds
pinch nigella seeds
1 tsp salt
½ tsp salt
1 tbsp caster sugar
½ 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