Ingredients

• 500g un dyed smoked haddock fillets (boneless)
• 600ml milk
• 4 cardamom pods
• 2 bay leaves

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tsp madras curry powder
• 1/2 tsp ground turmeric
• 2 tsp finely chopped ginger
• 500g risotto rice
• generous pinch of saffron threads
• 1 litre fish stock
• reserved poaching milk
• 50g podded peas
• 4 tbsp finely chopped flat leaf parsley
• juice and zest of half a lemon
• 2 tbsp butter
• maldon salt and freshly ground black pepper

• 12 large scallops, roes on or off (according to taste)
• 100g natural yoghurt
• 1 large teaspoon tandoori paste
• 1 tbsp finely chopped coriander
• 2 tsp honey
• 1 tbsp olive oil (to cook)

Method

1. Tandoori Scallops: Mix together the yoghurt, tandoori paste, coriander and honey in a bowl. Place the scallops and coat in the marinade. Cover and refrigerate for at least 1 hour before cooking.
2. Smoked Haddock: Place the haddock fillets in a large pan with the milk, bay leaves and cardamom pods (the milk should just cover the fillets, if it doesn't,t add a little more milk). Cover the fillets with buttered grease proof paper and place the pan over a moderate heat. Bring the milk to a boil and remove the pan from the heat and leave the haddock to cook for 5 minutes. Remove the fillets from the pan and break it up into flakes. Cover and refrigerate while you prepare the risotto. Strain the milk and set aside for the risotto.
3. Risotto: Pour the stock into a large saucepan and place it over a high heat and bring it to the boil, and reduce it to a strong simmer.
4. Place a large saucepan with the olive oil over a moderate heat. Add the onion to the pan and sweat until tender and transparent, add the garlic, curry powder, turmeric, paprika and ginger, saute for a further minute. Stir in the rice and the saffron with a wooden spoon so that the rice is well coated. Pour over the reserved smoked haddock poaching milk and simmer until absorbed. Ladle some simmering stock over the rice so that it is just covered, stir the rice over the heat until it has absorbed the stock, repeat this process until all the stock is absorbed and the rice is tender with a little bite (al dente), this will take 20-30 minutes.
5. Stir in the peas, parsley, flaked smoked haddock lemon juice and zest, and cook for a further 5 minutes.
6. Remove the risotto from the heat and stir in the butter, cover and set aside for a few minutes, while you cook the scallops.
7. Tandoori Scallops: Heat a tablespoon of olive oil in a frying pan over a high heat. Remove the scallops from the marinade, and place in the hot pan. Cook the scallops for 30 seconds on each side so that they are just sealed and slightly coloured. Serve.
8. To Serve: Distribute the risotto among serving bowls. Place 2 scallops on each serving, scatter over a little parsley. Serve.