1. Heat the oil in a large flameproof casserole

2. Add the onion, garlic, ginger, chillies and cumin and fry them gently for about 10minutes

3. Push the mixture to the one side of the casserole and add 2 haddock fillets

4. Fry the fillets for about 5minutes until they are just defrosted, turning them once

5. Transfer the fillets to a the board

6. Add the other 2 haddocks to the casserole and fry them in the same way as the other two fillets

7. Remove the skin from the fried fillets (a fillet will separate into two pieces)

8. Add the turmeric to the pan and fry gently for about a minute

9. Add the tomatoes and stir to combine with the onion mixture

10. Add the coconut milk, half of the lime juice and the salt

11. Bring the above to the boil and let it simmer for 15minutes until it has thickened

12. Add the haddock pieces to the sauce one at a time

13. Simmer for 5minutes (do not stir, or the fish will break up)

14. Sprinkle with the remaining lime juice and garnish with the lime twists and prawn crackers or coconut

15. Serve straight from the casserole dish

List of ingredients required:

(serves 4 to 6 people)

2 lb (900g) frozen haddock fillets
2 tablespoons vegetable oil
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
25mm piece of root ginger, peeled and finely chopped
2 dried red chillies, crushed
2 level teaspoons ground cumin
2 level teaspoons turmeric
4 tomatoes, skinned and finely chopped
4 oz (115g) creamed coconut, dissolved in 450ml boiling water
Juice of 2limes
1 level teaspoon salt

Garnish:

Lime twists and deep-fried prawn crackers or toasted shredded coconut