Indian-spiced halibut with Southport shrimp biryani and mini bhajis

Ingredients

For the spiced oil
200ml/7fl oz vegetable oil
4 red chillies, puréed
1 tsp each coriander seeds, cumin seeds and black mustard seeds, lightly toasted
2 star anise
1 clove garlic, peeled
For the biryani
250g/9oz basmati rice
½ onion, peeled
2 cloves garlic
2.5cm/1in piece fresh ginger
4 red chillies
50g/2oz butter
1 tsp turmeric
15g/½oz garam masala
2 bay leaves
150g/5½oz peeled brown shrimps
50ml/2fl oz rosewater
1 lime, juice only
For the bhajis
oil, for deep frying
150g/5½oz gram (chickpea) flour
1 onion, finely sliced
1 red chilli, finely chopped
For the halibut
½ tsp celery salt
½ tsp freshly ground white pepper
½ tsp sweet paprika
½ tsp fine sea salt
4 halibut fillets, each 100g/3½oz
butter
2 tomatoes, finely chopped, to garnish

Method

1. First make the spiced oil. Combine all the ingredients, pop into a bottle and leave to infuse for at least one week. (Do not keep for longer than one week.)
2. Preheat the oven to 200C/400F/Gas 6.
3. To make the biryani, rinse the rice, then leave to soak in water to cover for 30 minutes.
4. Meanwhile, purée the onion, garlic, ginger and chillies in a food processor. Heat the butter in a saucepan, add the spice paste and fry for about 20 minutes or until golden.
5. Drain the rice, then add to the pan with the spice paste together with the turmeric, garam masala, bay leaves and just enough water to cover. Bring to the boil, then cook until the rice is just done. Fold in the shrimps.
6. Transfer to a baking dish, cover with foil and bake for 10 minutes. Just before serving stir in the rosewater and lime juice.
7. For the bhajis, heat the oil in a deep heavy-bottomed pan. It is ready when a breadcrumb that is dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
8. Make a batter by combining the flour with a little water, then add the onion and chilli. Shape into tiny rounds and deep fry in the oil until crisp and golden. Drain on kitchen towel and keep hot.
9. For the halibut, mix the celery salt, pepper, paprika and salt in a bowl. Season the fish with the mixture. Heat the butter in a large frying pan and fry the fish fillets for approximately two minutes on each side or until cooked through.
10. To serve, spoon the biryani onto the centre of the warm plates, place the fish on top and scatter the chopped tomatoes around the plate. Drizzle with the spiced oil and garnish with the mini bhajis.