Grilled John Dory with Curry Sauce August 31, 2020
Check out the original recipe here.
- 4 x 160g John Dory fillets, skin on
- olive oil, for drizzling
- extra virgin olive oil, for dressing
- coriander and purple basil leaves, to garnish
- 1 lime, quartered
- 3 tbsp vegetable oil
- 2 onions, sliced
- 6 curry leaves
- 1 tsp ground coriander
- 3 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- ¼ tsp ground turmeric
- 1 tsp red chilli powder
- 1 tsp ground cumin
- 3 fresh red chillies, cut in half length ways and de-seeded
- 1 bunch coriander leaves, chopped
- 1 cup coconut milk, fresh or canned
- juice of 1 fresh lime
1. To make the curry sauce, heat the oil in a heavy-based pan over medium heat. Add the onion and curry leaves, and fry for 7-10 minutes, or until golden.
2. Add the tomato, ginger, garlic and ground spices and fry for about three minutes. Add the chilli, coriander and coconut milk and simmer for 7-10 minutes. Stir in the lime juice and remove from heat.
3. On a chopping board, place the fish fillets skin side up. With a very sharp knife, slice the surface of the skin on a 45-degree angle at half-centimetre intervals, from the top to the bottom of the fillet.
4. Turn the top element of the oven grill onto high heat. Oil a baking tray and place the fish fillets side by side, skin side up, drizzle with more oil and sprinkle with sea salt. Place under the grill close to the element, which should be glowing red. Cook the fish on one side only (about 5 minutes).
5. Spoon the curry sauce over four large plates, place a fillet on top of each, drizzle with extra virgin olive oil and give a good grind of pepper. Sprinkle coriander and purple basil leaves over the fish and serve with a lime wedge on each plate.