Pan fried fillet of bream resting on wilted greens and traditional Allepey style raw mango curry
Ingredients
For the fish:
Large fillet of sea bream
Spice rub 40:60 deghi and turmeric
Rice flour
Salt
For the wilted greens:
1tbsp garlic oil
Handful of mixed greens
Salt to taste
For the Allepey sauce:
1½tbsp coconut oil
¼tsp black mustard seed
1 medium onion, finely chopped
15 curry leaves
3 sundried chillies
1-inch piece ginger, chopped
½tsp turmeric
¼tsp chilli powder
½tsp salt
400ml coconut milk
100ml water
1 small raw mango, finely diced
3tbsp tamarind pulp
Squeeze of lime
Method
To make the sauce:
Heat coconut oil in a heavy- based pot, add the mustard seeds and allow to pop.
Add dried chillies, curry leaves, ginger and onion.
Sprinkle with salt and allow the onions to soften and brown slightly.
Add ground turmeric, chilli followed by a drop of water and cook out.
Add raw mango and coconut milk and boil for one minute.
Bring down to a fast simmer and add tamarind pulp. Simmer for a further 15 minutes.
Add lime juice and adjust seasoning.
For the greens:
Heat oil in a pan.
Add the vegetables and a drop of water and sautée.
Season to taste.
For the fish:
Rub the fillets with the spice mix and dust in the rice flower, season with salt and pan fry in mustard oil. Arrange as pictured.
Great British Menu 2011 winner Aktar Islam is chef director and co-owner of Lasan Group. Lasan Group has three venues in Birmingham, Lasan, Lasan Eatery specialising in Indian cuisine and Fiesta Del Asado, an Argentinean restaurant. For more details see www.lasangroup.com
