Vivek Singh serves up a tasty Bengali spicy seafood broth (Macher jhol) with prawns and halibut on Saturday Kitchen.

The ngredientsare: 1 x 300g piece of halibut fillet, scaled, pin-boned and cut into 5cm cubes,4 large scallops, cleaned and removed from their shells, 4 large prawns, shells removed, deveined, 1 lobster, meat removed and cut into 2½cm cubes, reserve 1 claw, 1 squid, cleaned and sliced into 1cm thick rings, 2 small potatoes, peeled, boiled and sliced (about 1cm thick), 2 small aubergines, sliced 1cm thick, 8 cherry tomatoes on the vine, 1½ tsp salt, 3 tbsp vegetable oil, ½ tsp sugar, 1 tsp ground turmeric, ½ tsp red chilli powder, ½ tsp fennel seeds, ½ tsp nigella seeds and coriander cress, to garnish.

For the broth: 2 tbsp mustard oil, 4 green cardamom pods, crushed, 10 peppercorns, crushed, 2 bay leaves, 1 tsp onion seeds, 1 tsp fennel seeds, 1 large onion, finely chopped, ¼ tsp ground turmeric, 1 tsp red chilli powder, 1½ tsp ground cumin, 2 tomatoes, finely chopped, 2 hot green chillies, finely chopped, 750ml fish stock, 1¼ tsp salt, ½ tsp sugar, 2 tbsp chopped fresh coriander, 1 lemon, juice only and pinch ground cardamom.

To serve: boiled basmati rice.