An unusual combination based on a Nadiya Hussein recipe, which worked very well!
Sauté chopped shallots and garlic until softened. Add a chopped deseeded red chili, a couple of large tomatoes, skinned, deseeded and chopped, some tomato paste, a tsp
of turmeric, a tsp of curry powder and the peel from a clementine orange, very thinly sliced into matchsticks. Cook until the tomatoes have dissolved into a thick sauce.
Add the juice from a couple of clementines (the best way to get this is to pulp the segments in a small food processor, then strain through a sieve). Bring to a simmer,
then add chunks of skinless haddock (or cod) loin, cover, and cook for a few minutes. Garnish with coriander (or flatleaf parsley). Serve with green beans, cooked Indian style,
by first frying mustard seeds until they start to pop, add a chopped shallot, green beans cut into 2 inch lengths, ground cumin, a chopped deseeded red chili and a splash of water.
Cover and cook for 5 minutes or so, before adding halved cherry tomatoes and cooking for another 5 minutes. I also served cumin rice: fry cumin seeds and a couple of cardamom pods
until fragrant, add washed rice, turning to coat with the oil, followed by twice the quantity of water. Bring to a simmer, cover and cook very slowly until the water has been absorbed
and the rice is cooked, about 20 minutes. Fluff up with a fork.