A divine dish this, the crust, with its crunchy, crabby, smokey taste, goes incredibly well with the creamy saltiness of the fish, and the fiery zing of the sauce. Like many Indian dishes, it has quite a list of ingredients, but it's actually quite a bit easier to make than it looks!

8 pieces of haddock fillet, about 75g each, skin on

The marinade:-

2 dried red chillies, finely chopped

½ tsp salt

½ tsp fennel seeds

The crust:-

100g fresh white crab meat

10g kokum, soaked in hot water, then very finely chopped

1 tbspn fresh coriander leaves, finely chopped

1cm piece fresh ginger, finely chopped

1 fresh green chilli, finely chopped

4 spring onions, finely chopped

30g butter

30g good quality breadcrumbs; our sourdough works a treat

The sauce:-

20 curry leaves

2 red and 2 green chilli, slit lengthways and deseeded

1 large onion, finely sliced

1cm piece of fresh ginger, finely chopped

1 tsp ground turmeric

500mls water

250mls coconut milk

To serve:-

500g fresh spinach, not baby

2 naan breads, each halved, thought it's also great with our own Sourdough Chapatis, so it'd be worth while having some dough ready to go

• Mix all the crust ingredients except the butter and breadcrumbs. Heat a small pan and add the breadcrumbs. Stirring all the time over a medium heat, add the butter a little bit at a time till the all the butter has been added and the crumbs are crisp. Tip the mix into the bowl with the rest of the crust ingredients, mix well, and put into the fridge

• If you're serving it with Sourdough Chapatis, this would be a good time to roll out a few, and leave on a plate to rest

• To make the sauce, heat a tablespoon of coconut or ground nut oil in a heavy bottomed pan and add the curry leaves, onion, chillies and ginger, and fry over a medium heat till the onions are soft. Add the turmeric and cook for another minute. Add the water and bring to a boil, put a lid on and simmer for 5 minutes. Then add the coconut milk and a teaspoon of salt and simmer slowly till it starts to thicken. Sieve it very well into a bowl, clean the pan, then return the sauce to it, and bring back to a gentle bubble. When it’s the consistency of double cream, take it off the heat and set aside, keeping warm

• Mix the marinade spices and rub all over the flesh side of the fish, put back in the fridge

• Take the crab and breadcrumb mix out of the fridge

• Turn your oven on to 180C

• Put the spinach into a saucepan with a tight fitting lid and put onto a medium heat. Once the spinach has wilted, squeeze as much liquid out of it as you can (a potato ricer helps hugely), and set aside, keeping warm

• Heat a tablespoon of ground nut oil in a frying pan, and add the haddock, skin side down. Fry for about 3 minutes, until the skin is crispy, then transfer to a baking tray, skin side down. Carefully spoon some of the crab and crumb mix onto each piece of fish, patting it down, making sure none has fallen off. Put into the oven and bake for 6 minutes until the fish is just cooked (the naan bread can go in now too). Then finish the fish off under a hot grill for 2 minutes, so the crumbs are nice and toasted, but not burnt. While the fish is in the oven, you can cook your chapatis in a frying pan, if you're serving them

• To serve, place a neat pile of spinach on each plate, and carefully place a piece of fish on top. Carefully pour the sauce around, put half a slice of naan bread or two chapatis alongside, and serve