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

Servings:	Serves 2
Calories per serving:	530
Ready in:	30 minutes
Prep. time:	10 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	29th September 2016

Best recipe review Very authentic 5/5 But then it should be. I've never met two more passionate foodies, than Nik & Edwina. Paul R Smith

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Season, and check the flavour; it should be quite fiery, with a sharp sweet/sour flavour.
7. Sieve the sauce into a bowl, clean the pan, discarding the remaining contents, and return the sauce to the pan. Keep warm.
8. 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.
9. 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.
10. 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

• https://sites.google.com/site/nikandedwinascookbook/Home/fish/turmeric-crusted-turbot-with-goan-curry-sauce

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