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Halibut with mustard seeds, curry leaves and tomatoes
Serves 5 Starters and mains
Ingredients
- knob unsalted butter
- 1kg wild halibut fillet (with skin), cut into 200g portions
For the aromatic broth
- 1 and 1⁄2tsp black mustard seeds
- 5 cardamom pods, seeds extracted
- 1tsp fennel seeds
- 1tbsp ghee (or unsalted butter)
- 2 small yellow onions, peeled and finely sliced
- 2.5cm knob fresh root ginger, peeled and finely sliced into matchsticks
- 15 fresh curry leaves
- 1–2 red chillies, seeded and finely sliced into rounds
- 2tbsp tamarind water
- 200g ripe, flavourful tomatoes lime wedges, to serve
Method
For the aromatic broth, place a large, heavy-based pan over a medium heat. When hot, add the mustard, cardamom and fennel seeds and toast gently, stirring, for a minute or until they begin to jump from the base of the pan. Turn down the heat slightly and add the ghee (or butter), onions, ginger and a little sea salt. Cook gently for 15 minutes until the onions are soft and translucent. Add the curry leaves, sliced chillies and tamarind water and cook for 5 minutes. Add the tomatoes and cook for a further 20 minutes, stirring every now and then.
Meanwhile, preheat the oven to 180°C/Gas 4. To cook the fish, place a large non-stick ovenproof pan over a high heat, then add the butter. Season the fish generously with salt on the skin side only. When the butter is melted and sizzling, lay the fish, skin side down, in the pan and cook for a couple of minutes until the skin is golden. Without turning the fish, transfer the pan to the middle shelf of the oven and cook for a further 3–4 minutes or until the fish is just cooked.
Taste the broth and adjust the seasoning – it may need a little more salt. Spoon the broth into warm bowls and lay the fish fillets on top. Scatter the curry leaves and sliced chilli to taste over the dish and serve with lime wedges. I really enjoy eating this dish accompanied by steamed Asian greens or spinach and a little bowl of steamed jasmine rice.
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