Fish with curry vinaigrette
Toasting seeds enhances their flavour and is worthwhile as it adds to the finished taste of the dressing. Small kumara roasted in the oven are a great addition to the dish.
|4 Tbsp||Peanut oil|
|1 tsp||Cumin seeds, preferably toasted|
|1 tsp||Coriander seeds, preferably toasted|
|4 cloves||Garlic, peeled|
|2½ cm||Fresh ginger, peeled and sliced|
|1 tsp||Curry powder, I used a mild one|
|4 Tbsp||Grapeseed oil|
|1||Small onion, peeled and chopped|
|2 Tbsp||fresh lemon juice|
|1||Cos lettuce, washed, leaves seperated|
|2||Finely chopped spring onion|
|1 small handful||Chopped chives|
- Make the curry dressing: Pour the peanut oil into a small heavy-based saucepan and heat over medium heat. Add the cumin seeds, coriander seeds, bay leaf, garlic, ginger and curry powder and cook for 1-2 minutes to allow the flavours to mingle. Add the grapeseed oil and onion and cook for a further 2 minutes. Remove from the heat and set aside to cool. Strain and discard flavourings. Whisk the lemon juice into the infused oil and season.
- Place the salad ingredients in a large bowl, cover and keep in the fridge.
- For the fish: Heat a large heavy-based frying pan over medium heat and add the butter. As it begins to sizzle, place in the fish fillets. Cook until golden, then turn over and cook on the other side, until the fish is just cooked. I like to remove the fish from the pan when the flesh is a tiny bit pink.
- To serve: Place a fish fillet on each of 4 plates. Place some salad to the side and drizzle fish and salad with a little dressing. Serve extra dressing separately or keep for another use.
More of Kathy's summer fish dishes