Based on a recipe by Madhur Jaffrey

• 175g onions
• 900g haddock
• 15 fl oz plain yoghurt
• 2 tbsp lemon juice
• Pinch of Kelp OR Flaky Sea Salt with Kelp
• Black pepper to taste
• 3 tsp ground cumin
• 1 tbsp ground coriander
• 1 tsp garam masala
• Pinch cayenne pepper
• 1 tsp grated fresh ginger
• 2 tbsp olive oil
• 35g unsalted butter
• Bunch of fresh coriander

1. Preheat the oven to 190 C.
2. Slice the onions and fry them gently in the oil.
3. Line a casserole dish with them.
4. Cut the fish into 7-8cm segments and lay them over the onions.
5. Mix the yoghurt with the remaining ingredients except for the butter and fresh coriander.
6. Pour over the fish and cover with foil.
7. Bake for 30 minutes.
8. Keeping the fish warm, pour off the liquid and boil it rapidly until it has reduced by about one third. Beat in the butter and pour it back over the fish. Sprinkle with chopped coriander.