Ingredients

400 g fillet of Fish With A Story

Tandoori masala spice

2 tbsp yoghurt

1 clove garlic, crushed

1 tsp ginger, minced

Juice of ½ lemon

1 onion, chopped fine

1 leek, thinly sliced

1 stick celery, thinly sliced

½ tsp ground cumin

4 medium potatoes, peeled and diced

800 ml fish or vegetable stock – see recipe for Basic Fish Stock

100 ml cream

white pepper

salt

olive oil

1 spring onion, sliced

coriander leaves

parsley leaves

spiced oil

Method

1. Mix the Tandoori masala, yoghurt, garlic, ginger and lemon juice together to a smooth paste. Add the fish fillet and coat all over. Cover the bowl and refrigerate.
   
   
2. Heat 2 tbsp of olive oil in a saucepan and add the onion, leek and celery. Fry over medium heat until softened but not browned. Season with cumin powder, white pepper and salt.
   
   
3. Add the potatoes and the stock, bring to a boil and simmer for 20 minutes, until the potatoes are soft.
   
   
4. Puree the soup with a hand blender until smooth. Add the cream and simmer for another 5 minutes. Check the soup for seasoning.
   
   
5. Remove the fish from the marinade, leaving enough of the marinade on the fish to give it a good coating.
   
   
6. Heat some olive oil in a non-stick frying pan and fry the fish for 3–4 minutes on each side until cooked.
   
   
7. Divide the soup between 4 bowls. Break up the cooked tandoori fish fillet and place some in the middle of each bowl. Garnish with the spring onion and herbs. Drizzle with some spiced oil (I love using the oil from green mango atjar or any other chilli paste).