South Indian inspired fish with green bean, coconut and coriander salad
600-700g fish - I used gurnard
2 cloves garlic
1 thumb fresh ginger about 15g
¼ tsp chilli powder
1 tsp turmeric
2 T oil
A handful curry leaves - I didn’t have any on hand when I made this the first time but when you flip the fish add a small handful in. I think it will be really nice.
Bash garlic and ginger together or finely grate. Add turmeric and chilli powder and oil to form a paste. Spread all over fish and leave for at least half an hour is best.
Heat a heavy based pan on a medium heat. Add oil and butter and fry fish until golden on each side and cooked through. If the fish is thick, place on a tray and give it a blast in the oven. Mine cooked through quite easily in the pan. I used a cast iron pan which is a must have in my kitchen. If yours isn’t that great perhaps dust the fish in flour so it doesn’t stick.
Bean, pea and coriander salad with peanuts and coconut
300g beans – yellow or green
1 cup baby peas
1/2 - 3/4 cup coconut shavings
half a cup peanuts or cashews or a mix, roughly chopped
half a cup chopped coriander
a small handful of mint leaves
2 T lime juice
2-3 tsp fish sauce
1 T olive oil
Blanch the beans in salted water and refresh in iced water. Drain well. Defrost the peas by running them under warm water. Drain well. Toast the coconut in a dry pan and set aside. Toast the nuts and set aside.
Cut the beans in half. Mix together the beans, peas, half the coconut and nuts and the herbs with the dressing. Place in a serving bowl and top with remaining nuts and coconut. Serve with the fish.
I also made a raita with half courgette and half cucumber, yoghurt and salt and pepper and we had some new potatoes too.