| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Tessa’s, Tastebuds |
2 |
servings |
INGREDIENTS
| 700 |
|
G; (1 1/2-2lb) grey, (700 to 900) |
|
|
; mullet |
|
|
Olive oil |
|
|
Vegetable trimmings to roast; (e.g. carrot, onion |
|
|
; or leek) |
| 1 |
|
Coconut |
| 1 |
|
Onion; peeled and finely |
|
|
; chopped |
| 1 |
|
Clove garlic finely chopped |
| 1 |
pn |
Sugar |
| 1 |
|
400 millilit coconut milk; plus the milk from |
|
|
; the coconut (14fl |
|
|
; oz) |
| 300 |
ml |
Double cream; (1/2 pint) |
|
|
Curry spice mix to taste |
| 1 |
|
Crushed garlic clove |
| 2 |
|
Pieces star anise |
| 1 |
tb |
Cumin seeds |
| 1 |
tb |
Coriander seeds |
| 1 |
ts |
Caraway seeds; (1 to 2) |
| 1 |
tb |
Garam masala |
| 1 |
tb |
Mild curry powder |
| 4 |
|
Green cardamoms; seeds removed and |
|
|
; crushed |
|
|
A little olive oil to bind |
INSTRUCTIONS
FOR THE CURRY SPICE MIX
Pre-heat the oven to 220°C/425°F/gas mark 7
Make up the curry spice mix. Grind all the seeds together with the star
anise. Add powders and bind with garlic and olive oil to make a paste.
Season the flesh and oil the skin of the fish. Slash the skin in 3 or 4
places and rub in some of the curry spice mix. Sit fish, skin side up, on a
baking tray on a rivet of vegetables to keep the flesh moist. Roast in the
hot oven for about 5 minutes and then rest in a warm place for another 5
minutes.
To make the roast coconut for garnish, use a potato peeler to take thin
strips from the fresh coconut. Toss lightly in walnut oil and roast in the
hot oven until golden. Sprinkle lightly with salt before serving.
To make the sauce, fry the onion and garlic in a little oil until soft. Add
about a tbsp of the curry spice paste and cook to release the flavours. Add
the coconut milks (tinned and fresh) and the cream. Check to see if you
need to add some more paste. Boil hard to reduce by a third and to
intensify the flavour and thicken the sauce. Add a pinch of sugar and
season. Liquidise and pass through a fine sieve before serving.
Stir-fry some vegetables and serve the fish on top. Garnish with the
roasted coconut and a sprig of fresh coriander and pour the sauce around.
Converted by MC_Buster.
Per serving: 1034 Calories (kcal); 97g Total Fat; (78% calories from fat);
12g Protein; 47g Carbohydrate; 0mg Cholesterol; 61mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2 Fruit;
19 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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