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{{#seo:
|title=Turmeric crusted turbot with goan curry sauce recipe
|titlemode=replace
|keywords=#sauce #fish #seeds #fry #curryleaves #onion #nage #dessert #shallots #tomatoes #turmeric
|hashtagrev=032020
|description=Robust, creamy fish with a spicy coating and a sharp fiery 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|fish]] goes incredibly well with its spicy crusting, and with the sharp, fiery, sweet/sour [[Sauce|sauce]]."
{{recipesummary
|DatePublished=29th September 2016
|Author=Chef
|ImageComment =
|Servings = Serves 2
|Difficulty = 3
|TotalTime = 30 minutes
|PrepTime = 10 minutes
|CookTime = 20 minutes
|TotalCalories = 1610
|PortionCalories = 530
|Image = [[Image:Turmeric crusted turbot with goan curry sauce recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Very authentic''

5/5 

But then it should be. I've never met two more passionate foodies, than Nik & Edwina.

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>

{{RecipeIngredients
|'''The fish'''
| 2 x 150g fillets of [[Turbot|turbot]], skin on
| 15 fresh [[Curry leaves|curry leaves]], finely chopped
| ½ teaspoons black [[Onion|onion]] [[Seeds|seeds]]
| 1 teaspoon [[Ground|ground]] [[Turmeric|turmeric]]
| 1 teaspoon [[Sea Salt|sea salt]]
|'''The Goan spice mix'''
| 10 [[Cloves|cloves]]
| 1 tablespoon [[Ground coriander|ground coriander]]
| 1½ teaspoons [[Black peppercorns|black peppercorns]]
| 2 black [[Cardamoms|cardamoms]], [[Seeds|seeds]] taken out, pods discarded. If you can’t get black, green will do nicely
| 2 [[Star anise|star anise]]
| 3 [[Dried|dried]] hot [[Red chillies|red chillies]]
| 2 tablespoons [[White wine vinegar|white wine vinegar]]
| 1 tablespoon [[Caster Sugar|caster sugar]]
| 1 teaspoon [[Salt|salt]]
|'''The sauce'''
| 4 small [[Shallots|shallots]], finely chopped
| ½ teaspoon mild red [[Chilli powder|chilli powder]]
| 2 large [[Tomatoes|tomatoes]], chopped
| 125mls [[Nage]]
| 125mls thin [[Coconut milk|coconut milk]]
|'''To serve'''
| [[Steamed]] [[Basmati rice|basmati rice]] for 2
| [[Steamed]] [[Spinach|spinach]] for 2
}}

===Method===
{{RecipeMethod

| To make the [[Spice|spice]] mix, [[Dry roast|dry roast]] the dry spice mix [[Spices|spices]] in a pan until they start to smell lovely. Blitz them in a liquidizer with the [[Rest|rest]] of the spice mix ingredients. Set aside.
| To make the [[Sauce|sauce]], heat a [[Dessert|dessert]] spoon of [[Coconut|coconut]] or [[Ground nut|ground nut]] [[Oil|oil]] in a heavy bottomed [[Saucepan|saucepan]] and [[Fry|fry]] the chopped [[Shallots|shallots]] over a medium heat till they’re soft, and are starting to go golden.
| Add the [[Chilli powder|chilli powder]] and stir for a minute, then add the [[Tomatoes|tomatoes]] and stir till they’ve disintegrated, and are starting to go quite dry.
| Turn the heat down low, and add the [[Spice|spice]] mix you’ve set aside, and cook slowly, stirring, till the [[Oil|oil]] is starting to separate from the mix.
| Add the [[Nage|nage]] and [[Simmer|simmer]] for a few minutes, then bring the heat back up and add the [[Coconut milk|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|sauce]] into a bowl, clean the pan, discarding the remaining contents, and return the sauce to the pan. Keep warm.
| To cook the [[Fish|fish]], rub it with the [[Curry leaves|curry leaves]], [[Onion|onion]] [[Seeds|seeds]], [[Turmeric|turmeric]] and [[Salt|salt]] and leave for 10 minutes. Then heat a [[Dessert|dessert]] spoon of [[Coconut oil|coconut oil]] in a [[Frying pan|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 [[Pile|pile]]s of [[Rice|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|fish]] on each plate, add a neat pile of [[Spinach|spinach]], then pour a generous dollop of [[Sauce|sauce]] neatly around, and serve.
}}
===Recipe source===

* https://sites.google.com/site/nikandedwinascookbook/Home/fish/turmeric-crusted-turbot-with-goan-curry-sauce
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Indian recipes]]
[[Category:Main courses]]
[[Category:Spicy recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Fish recipes]]
[[Category:Sea fish recipes]]
[[Category:Unusual recipes]]
[[Category:Nik and Edwina's Cookbook recipes]]
[[Category:Pan fried]]
[[Category:Recipes from other sites]]

<code 'hashtagrev:12032020'>[[Special:Search/sauce|#sauce]] [[Special:Search/fish|#fish]] [[Special:Search/seeds|#seeds]] [[Special:Search/fry|#fry]] [[Special:Search/curryleaves|#curryleaves]] [[Special:Search/onion|#onion]] [[Special:Search/nage|#nage]] [[Special:Search/dessert|#dessert]] [[Special:Search/shallots|#shallots]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/turmeric|#turmeric]]
</code>

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