It's been 3 days since we returned from Spain and the realisation that we can't pop down to the all inclusive buffet is just hitting us now .
You will need to mix the soured and garam masala together with the salt & combined herbs . You can either place the haddock onto a plate and coat completely with the sour cream / yogurt mixture, leave to marinade for 10-15 mins. You could heat a grill to a moderate to high heat and cook the fish for 4-5 mins until cooked . Or as I did a pan poach the fish in the sour cream / yogurt mixture for 5-7 minutes .
While the fish was cooking I boiled the broccoli , drained and set it aside . I heated up a can of chickpeas next I drained them and added the broccoli . I mashed them up adding in the tablespoon of soured cream or natural yogurt and spread / butter with garlic . Not forgetting the squeeze of lemon juice and grind of black pepper .