Make the crumpets first. Sift together the flour and sugar. Tip the husks back into the bowl and stir in the cumin seeds.
Whisk together the buttermilk, egg, low-fat spread and coriander roots and stir into the dry ingredients. Don’t over-mix. Let it stand for 30 minutes. If it thickens too much in this time, lightly whisk in a little milk or water – it should be like thick pancake batter.
Heat a non-stick pan and drop spoonsful of the batter into the pan. When bubbles appear on the crumpets’ surface, flip with a spatula and cook the other side until golden. Keep cooked crumpets warm.
For the fish, pour the oil in a large pan and add the onion and curry leaves (if using).
Add a few spoonsful of water to the pan then sauté briefly until the water has evaporated and the onion begins to appear golden.
Add the rest of the ingredients except the fish and coriander leaves. Bring to a boil, lower the heat and allow to simmer until a little reduced and thickened.
Stir in the coriander leaves and place the Sea Harvest Grill Bakes on top of the sauce. Cover and simmer for 8-10 minutes. Do not turn the fish – when it flakes easily, it is cooked.
Serve a portion of fish with sauce on top of two crumpets, garnished with whole coriander leaves.
This crumpet batter calls for aromatic coriander roots. If you cannot get coriander with the roots intact, use the stalks. Not as aromatic, but a good alternative.
Reprinted with permission of I Love Cooking. To see more
recipes, click here.