Nadiya Hussain of The Great British Bake Off stuffed this tantalizing curry into vol-au-vents during pastry week, to great acclaim. What makes it a stand out winner is her grandmother's genius idea of simmering slivered Clementine skins in the sauce, infusing the dish with a bright burst of citrus and unexpected depth of flavor.
¼ cup olive oil
2 garlic cloves, minced
1 inch piece fresh ginger, finely grated
½ red onion, diced
1 teaspoon Diamond Crystal kosher salt
1 Tbsp tomato paste
¾ cup water
1 tsp sweet paprika
1 tsp ground cumin
½ tsp turmeric
2 clementines, peel of both and juice of one
2 green Thai chiles, stems removed, slit down one side
¾ lb cod fillets, cut into 1½-inch chunks
A handful of cilantro, finely chopped
Flatbread or cooked basmati rice, to serve