Turmeric crusted turbot with goan curry sauce
This recipe is reproduced with the kind permission of Nik and Edwina's Cookbook. Robust, creamy fish with a spicy coating and a sharp fiery goan curry sauce To quote: "This is a divine dish; the smooth, robust, creamy fish goes incredibly well with its spicy crusting, and with the sharp, fiery, sweet/sour sauce."
| Turmeric crusted turbot with goan curry sauce | |
|---|---|
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| Servings: | Serves 2 |
| Calories per serving: | 530 |
| Ready in: | 30 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 29th September 2016 |
|
Best recipe reviewVery authentic 5/5 But then it should be. I've never met two more passionate foodies, than Nik & Edwina. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- The fish
- 2 x 150g fillets of turbot, skin on
- 15 fresh curry leaves, finely chopped
- ½ teaspoons black onion seeds
- 1 teaspoon ground turmeric
- 1 teaspoon sea salt
- The Goan spice mix
- 10 cloves
- 1 tablespoon ground coriander
- 1½ teaspoons black peppercorns
- 2 black cardamoms, seeds taken out, pods discarded. If you can’t get black, green will do nicely
- 2 star anise
- 3 dried hot red chillies
- 2 tablespoons white wine vinegar
- 1 tablespoon caster sugar
- 1 teaspoon salt
- The sauce
- 4 small shallots, finely chopped
- ½ teaspoon mild red chilli powder
- 2 large tomatoes, chopped
- 125mls Nage
- 125mls thin coconut milk
- To serve
- Steamed basmati rice for 2
- Steamed spinach for 2
Method
- To make the spice mix, dry roast the dry spice mix spices in a pan until they start to smell lovely. Blitz them in a liquidizer with the rest of the spice mix ingredients. Set aside.
- To make the sauce, heat a dessert spoon of coconut or ground nut oil in a heavy bottomed saucepan and fry the chopped shallots over a medium heat till they’re soft, and are starting to go golden.
- Add the chilli powder and stir for a minute, then add the tomatoes and stir till they’ve disintegrated, and are starting to go quite dry.
- Turn the heat down low, and add the spice mix you’ve set aside, and cook slowly, stirring, till the oil is starting to separate from the mix.
- Add the nage and simmer for a few minutes, then bring the heat back up and add the coconut milk and simmer gently for five minutes.
- Season, and check the flavour; it should be quite fiery, with a sharp sweet/sour flavour.
- Sieve the sauce into a bowl, clean the pan, discarding the remaining contents, and return the sauce to the pan. Keep warm.
- To cook the fish, rub it with the curry leaves, onion seeds, turmeric and salt and leave for 10 minutes. Then heat a dessert spoon of coconut oil in a frying pan and add the fish, skin side down.
- Fry for about 2 minutes, so the skin is nice and crisp, then turn it over, take the heat down a bit, and cook for another 3 minutes.
- Meanwhile, put neat piles of rice on two plates (we use those steel tower thingies, they’re open ended metal rings 7cm in diameter and 6cm tall), then place a piece of fish on each plate, add a neat pile of spinach, then pour a generous dollop of sauce neatly around, and serve.
Recipe source
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