Step 1

Cut the aubergine into 2½cm chunks and put them in a bowl. Toss with a tablespoon of oil, a pinch of turmeric and a couple of pinches of salt, and set aside.

Step 2

Toast the mung dal in a large saucepan on a medium heat, stirring continuously, for about eight minutes, until it’s lightly browned and smells nutty, then take off the heat and leave to cool.

Step 3

Warm a tablespoon of oil on a medium heat, then add the onions and fry, stirring, for 10 minutes, until softened and starting to brown at the edges.

Step 4

Add the ginger, ground spices, a half-teaspoon of turmeric and a half-teaspoon of salt, and cook for another couple of minutes.

Step 5

Stir in the rice and cooled dal, pour in 600ml water, then turn up the heat and bring to a boil. Once boiling, cover with a lid, turn off the heat and leave the rice to steam for 10 minutes.

Step 6

Meanwhile, brush the haddock fillets with a little oil and rub with a pinch of turmeric and a generous pinch of salt. Put the aubergine chunks and fish on two separate oven trays, then roast at 200C (180C fan)/390F/gas 6 for 10-12 minutes, until the aubergines are browned and the fish is cooked through.

Step 7

Meanwhile, cook the peas in boiling water for four to five minutes.

Step 8

Once the rice is ready, stir through the butter until melted, followed by the peas, raisins, aubergines and fish, and serve hot.