Fraser Shenton’s gurnard curry with Mumbai potatoes and Tiffin pickled courgette – WOOP

  By Petra  

March 12, 2018

This dish recently featured on the WOOP Foodie menu. At WOOP we handle the prep - roasting, blending, marinating, saucing and everything in between so you can easily and quickly cook dinner. The recipe below is the full recipe for you to create this dish from scratch which takes a fair bit longer than if you had enjoyed it with WOOP, where the time-consuming elements had already been prepared.

  • Prep: 20 mins
  • Cook: 20 mins

Directions

1To 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.

2To make the spice curry mix: Combine all the ingredients and keep stored in an airtight container.

3To 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.

4Meanwhile, 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.

5To 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.

Ingredients

For the 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 ½ cups fish or chicken stock

6-8 fresh curry leaves

For the spice mix for the curry:

3 tbsp cumin seeds, toasted

3 tbsp coriander seeds, toasted

3 tbsp garam masala

1 tbsp ground ginger

1 tbsp turmeric

1 tsp fenugreek

4 cardamom pods

For the Mumbai potatoes:

500g perla potatoes, cut into 3cm chunks

¼ tsp turmeric powder

1 tbsp clarified butter

1 green chilli, finely chopped

1 clove garlic, crush

½ tsp garam masala

Pinch each of nigella seeds, yellow mustard seeds, cumin seeds and coriander seeds

Small handful of coriander, roughly chopped

Juice of ½ a lemon

For the Tiffin pickled courgette:

2 courgettes

3 tbsp white wine vinegar

2 tbsp water

½ tbsp sugar

¼ tsp white pepper

¼ tsp coriander seeds

¼ tsp salt

To garnish:

2 tbsp coconut yoghurt

Pinch of coriander leaves

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