For the tomatoes: With the tip of a sharp knife, cut away the stems from the tomatoes and push a sugar cube into each. With the tip of the knife, prick three small holes into the skins, and stick 1 clove and 1 star anise into each tomato. Place the tomatoes in an ovenproof dish and bake in the oven at 350?F (175?C) for 1 hour 30 minutes, and then reduce the heat to 210?F (100?C) and continue to bake for another 2 hours.
For the croquettes: In a bowl, combine the potatoes, ginger, flour, fennel seeds, salt and pepper and mix thoroughly. Using a large spatula, shape the mixture into patties. In a pan over a medium heat, melt the butter. Fry the croquettes for 5-7 minutes on each side until golden and cooked through.
For the fish: If you want a firmer-fleshed fish, soak it in ice water for 15 minutes or more. Dry with kitchen towel. Spread the tandoori spice mixture onto a plate. Dip the cod fillets into the spice mixture until covered on one side. Brush a non-stick pan with butter and place over a medium-high heat. Fry the fish skin-side down for 4½ minutes. Turn it over and cook for another 2 minutes.