2 tablespoons olive oil
1/2 teaspoon turmeric
3 teaspoons ground cumin
1 teaspoon paprika
1/4 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes, undrained
1 large fennel bulb, cut into 1/2-inch wedges
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 6 wedges
2 cups chopped peeled turnips
4 carrots, cut in half lengthwise and then into 3-inch sticks
1 cup vegetable broth
1 cup frozen baby peas
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
Fresh cilantro sprigs
Heat oil in a large skillet over medium heat. Add turmeric, cumin, and paprika; cook, stirring, until the spices begin to foam.
Add cilantro, parsley, garlic, and tomatoes; cook, stirring until they’re well blended. Add fennel, potatoes, turnips, carrots, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes and carrots are tender (about 30 minutes).
Add peas and cook until they are thoroughly heated. Season the mixture with salt, pepper, and lemon juice.
Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.
Crush the coriander, fennel and garlic cloves in a pestle and mortar then empty into a bowl.
Mix the flour, turmeric, chilli powder, garam masala and salt.
Place the fish fillets into the masala mix until fully coated and set to one side.
In a large deep frying pan, add enough vegetable oil so it’s about 5cm deep to fry the fish.
Heat the oil and test whether it’s ready by dropping a small bit of the masala mixture into the oil, if it fizzes and turns brown in a few seconds the oil is ready.
Very gently slip in a couple of fish fillets and cook for around 4–5 minutes, gently turning it over until it has cooked through and has turned a wonderful yellow in colour. Drain on some kitchen paper. Alternatively you can pan fry the fish until it’s just cooked and crisp on the outside.