Posted on August 4, 2015 by

August – Haddock with Crab and Kokum Crust

Haddock with Crab and Kokum Crust

This is one of the original Cinnamon Kitchen dishes that we had on the menu when we opened back in 2008. Feel free to replace the haddock with cod, hake, pollack, plaice or any other white fish of your choice. Hot rice is an ideal accompaniment.

Serves 4

4x 140g Haddock fillet steak
4 tbsp vegetable or corn oil
½ tsp Fennel seeds
¼ tsp Onion seeds
2 Whole red chillies, crushed
½ tsp Salt

For the crab and kokum crust:
80g/3oz, fresh white crab meat
1 tbsp kokum berries, soaked in hot water, then squeezed and chopped
2 tbsp butter
2 tbsp bread crumbs
1 tbsp chopped fresh coriander leaves
2.5cm/1 inch piece of fresh ginger, finely chopped
1 green chilli, finely chopped
½ red onion medium size, finely chopped
1 tsp Salt

For the coconut ginger sauce:
3 tbsp vegetable or corn oil
1 large onion, sliced
5cm/2 inch piece of fresh ginger, cut into julienne
2 green chillies split into half
½ teaspoon ground turmeric
½ teaspoon salt
6-8 curry leaves
1 cup fish stock / water
½ cup coconut milk
a pinch of sugar

Trim the fish into square portions and marinate with the spices and half of the oil. Set aside.
For the crust; mix all the ingredient except the butter and bread crumb and leave it aside. Toss the bread crumbs over low heat adding the butter gradually. Cool the bread crumb and mix it with the crab.
Meanwhile make the sauce; heat the oil in a heavy bottom pan, add the onions, ginger, chillies and curry leaves, cook them over medium heat till the onions are transparent.
Add the turmeric and salt and cook for a minute, add the fish stock, cover and let it simmer for 5 minutes. Add the coconut milk and allow it to simmer for another 3-4 minutes. Adjust the seasoning and finish with a pinch of sugar. Keep warm.

Now heat the remaining oil in a pan; sear the fish on the skin side for 2 minutes till the skin gets crisp. Place it on a baking tray skin side down and put in the pre-heated oven at 200 C/400 F/Gas Mark 4 for 4-5 minutes, until the fish is cooked.
Cover the top of the fish with evenly spreading the crust and place it under the grill so that it is crisp.
Serve hot with rice and the coconut ginger sauce.