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WOOP Guest Chef: Fraser Shenton’s gurnard curry with Mumbai potatoes and Tiffin pickled courgette

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Ingredients

Fish Curry
300g Gurnard Fillets
1 Tbsp Oil
1 Tbsp Clarified Butter
2 Shallots Finely Diced
1 Clove Garlic Crushed
1 tsp Ginger Crushed
1 Small Red Chilli Finely Chopped
1 1/2 Cups Fish or Chicken Stock
1-2 Fresh Curry Leaves
For Curry Spice Mix
3 Tbsp Cumin Seeds Toasted
3 Tbsp Coriander Seeds Toasted
3 Tbsp Garam Masala
1 Tbsp Ground Ginger
1 Tbsp Tumeric
1 tsp Fenugreek
4 Cardamom Pods
For Mumbai Potatoes
500g Perla Potatoes Cut into 3cm chunks
1/4 tsp Tumeric
1 Tbsp Clarified Butter
1 Green Chilli Finely Chopped
1 Clove Garlic Crushed
1/4 tsp Garam Masala
1 Pinch Nigella Seeds
1 Pinch Yellow Mustard Seeds
1 Pinch Coriander Seeds
1 Pinch Cumin Seeds
Small Handful Coriander Roughly Chopped
Juice of 1/2 a Lemon
For Tiffin Pickled Courgette
2 Courgettes
3 Tbsp White Wine Vinegar
2 Tbsp Water
1/2 Tbsp Sugar
1/4 tsp White Peppper
1/4 tsp Coriander Seeds
1/4 tsp Salt
To Garnish
2 Tbsp Coconut Yoghurt
1 Pinch Coriander Leaves

WOOP Guest Chef: Fraser Shenton’s gurnard curry with Mumbai potatoes and Tiffin pickled courgette

Cuisine:
    • Medium

    Ingredients

    • Fish Curry

    • For Curry Spice Mix

    • For Mumbai Potatoes

    Directions

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    Steps

    1
    Done

    To make the Mumbai potatoes: Peel the potatoes and boil in salted water along with the turmeric until tender. Heat the clarified butter in a non-stick frying pan over a medium-high heat. Once the butter has melted and is sizzling add the mustard, cumin, coriander, nigella seed and garam masala and toast. Stir in the potatoes and continue to saute for 8-10 mins. Allow the potatoes to gather a crust and then add the garlic and chilli. Cook for another 1-2 mins and then finish with the chopped coriander and lemon juice. Season with salt to taste.

    2
    Done

    To make the spice curry mix: Combine all the ingredients and keep stored in an airtight container.

    3
    Done

    To make the fish curry: Heat the oil and clarified butter in a non-stick frying pan over a medium heat. Once hot add the shallots and gently caramelise stirring regularly for 10-12 mins. Stir in the garlic, ginger and chilli and allow to cook for 2-3 mins. Then stir in 3 tbsp of the spice mix and cook for 1-2 mins more to integrate with the shallot. Stir in the stock and bring up to a simmer. Simmer for 5 mins to thicken and reduce. If you have a stick blender give the sauce a quick couple of pulses to smooth the sauce. Alternatively use a potato masher to help break down the shallots and smooth them into the sauce. Remove the fish from it’s packaging and pat dry with a paper towel. Cut into 3 cm sized pieces and add to the curry sauce. Simmer for 2-3 mins until fish is cooked through. Serve immediately.

    4
    Done

    Meanwhile:

    To make the tiffin pickled courgette: Combine the vinegar, water, sugar, pepper and coriander seeds in a pot and bring up to a simmer to dissolve the sugar. While the mixture is heating trim the ends off the courgette and make ribbons by pulling a peeler full length over the courgette. Place in a bowl and once the liquid mixture has come up to a simmer pour over the courgette and leave to sit for a couple of minutes.

    5
    Done

    To serve: Spoon Mumbai potatoes onto plates. Ladle on fish curry and lastly top with a ball of the courgette ribbons. Finish with a dollop of coconut yoghurt and a sprinkle of coriander.

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