Tommy Miah of the Raj Restaurant in Edinburgh is the first Indian restaurateur to be honoured by Britain's Seafish Authority with its "Pride in Seafood" award.

Iain MacSween, chief executive of the Scottish Fishermen's Organisation, presented the prestigious award at a ceremony in Tommy's restaurant.

The award recognises Tommy's pioneering work in promoting Haddock as a prime item on Indian restaurant menus.

Nearly all the directors of the authority, who represent fishermen and the fishing industry from all parts of the country, attended the event. They then enjoyed a special curry dinner, arranged and cooked by Tommy, with soup, starters and main courses all featuring Haddock, Scotland's favourite fish.

"I'm pleased to have done something to help struggling fishermen," Tommy said. "And I'm proud to show that familiar Indian restaurant dishes can incorporate fish caught by British fishermen easily and successfully."

Seafish Chairman Andrew Dewar-Durie said using well-known local fish in Indian restaurants opened up great new opportunities.

"There are nearly as many Indian restaurants and take-aways as traditional Fish-and-Chip shops," he said. "This is a virtually untapped market."

Tommy already has new fish dishes on his restaurant menu. In addition he recently organised a "business breakfast" of haddock dishes for Scottish business leaders, fishery organisations, academics and politicians.

He also reserved a place in the final of the recent International Indian Chef of the Year Competition for an entrant using fish for the two main courses.

His all-haddock dinner for the directors started with Garam Macher soup, followed by a plate of Pakora, Kofta, and Lal Mirchi starters. The main courses were Biriyani, Palak Macher Bhadji, Tika Massala, Green Fish Malai, and his Bengal Tiger specialty.

Visitors to Curryhouse.net also recommend Tommy's other Takeaway restaurant, Curry in a Hurry, for takeaways delivered free to you door.