Preheat the oven to 200'C.
Remove the peel from the lemon, lime and orange and cut it into very thin slices.
If necessary, scale and pin bone the fish. Rub the oil on to the fish and season with salt and pepper. Sprinkle the citrus peel on to the flesh side of each piece of fish. Place the fish on a baking mat skin side up and bake for about 8-10 minutes until the skin is crispy.
Peel and grate the beetroot. Grate the apples. Peel and dice the onion.
Heat a saucepan and melt the butter. Sweat the onions with curry leaves and two pinches of salt. Add the grated beetroot, apples and black onion seeds. Sweat for a minutes before adding the vinegar. Cook over a medium heat until soft and then add the sugar and cook until you have a thick chutney.
Peel and dice the garlic, ginger and the shallot. Heat a saucepan and add a little oil. Sweat the diced shallot, garlic and ginger until soft. Add the saffron, poppy seeds and the lime leaves and cook for 5 minutes. Add the coconut milk and bring to boil. Season with salt and adjust seasoning according to taste.
Peel and dice the shallot and garlic.
Place the potatoes in a pan of cold salted water. Bring to the boil and cook until soft. Drain, allow to cool and then cut each potato in half.
Heat a frying pan and sweat the onions and garlic with the curry leaves. Add the salt and garam masala and cook for two minutes. Add the potatoes and warm through over a low heat.
Place the fish on top of the potatoes and finish with a drizzle of the poppy seed sauce and a spoonful of chutney.
«Take care not to overcook the potatoes - you do not want them to be too soft. Make sure the citrus peel is under the fish as it cooks, this will prevent it from burning and becoming too bitter.»