* '''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.
* https://sites.google.com/site/nikandedwinascookbook/Home/fish/turmeric-crusted-turbot-with-goan-curry-sauce#sauce #fish #seeds #fry #curryleaves #onion #nage #dessert #shallots #tomatoes #turmeric
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Turmeric_crusted_turbot_with_goan_curry_sauce
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