The flavours in this fish dish take me back to wandering the streets of Essouria on the coast of Morocco and smelling all the wonderful dishes
- Melt the butter in a pot and add the juice, sugar and spices.Stir on a medium heat for 5-7 minutes until all is incorporated and you begin the smell the whole spices.
- Whisk the eggs separately in a small bowl. Remove the spiced butter mix from the heat and slowly whisk the eggs in, constantly stirring (if you add them on the heat your eggs will scramble). Whisk the mixture until thick and it coats the back of a wooden spoon.
- Remove the whole spices and divide the curd mixture into some sterilised jars. – To sterilise your jars simply run them through the dishwasher and be sure not to touch the inside after.Garnish with orange zest and a sprinkle of ground cinnamon.