Crispy skinned gurnard
|1 Tbsp||Ginger, (finely chopped)|
|2 cloves||Garlic, (finely chopped)|
|1||Shallot, (finely diced)|
|1 tsp||Garam masala|
|2 cups||Tomato passata|
|1 tsp||Brown sugar|
|1 cup||Fish stock|
|1 sprig||Curry leaves|
|1||Salt & freshly ground pepper|
|6||Pipi, (per person)|
|1 Tbsp||Ghee, (for cooking)|
|1||Gurnard, (per person depending on size, skin on)|
|1 to decorate||Coriander|
- Heat a large saucepan. Add the ghee, then the ginger, garlic and shallot. Stir for 3 minutes, then add the garam masala and stir for a further minute. Add the tomato, sugar, stock, cream and curry leaf.
- Stir, then let simmer for 20 minutes. Remove the curry leaf and taste for seasoning.
- Add the scrubbed pipis to the saucepan, turn off the heat and cover with a lid to let steam open.
- Heat a heavy-based fry pan. Add 1 Tbsp of ghee then the seasoned fish, skin side down.
- Press gently to stop the fish from curling up. Cook for 3 minutes then turn over and cook for a further 2-3 minutes depending on thickness of the fillets. Continue, adding more ghee when necessary.
- Serve the broth and pipis in warmed bowls with the gurnard on top and sprinkle with coriander.