serves
4
prep
20 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
Flavour Base
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 3 tbsp coriander seeds
- 1⅓ cup curry leaves
- 2 tbsp fennel seeds
- 1 tsp brown mustard seeds
- 2 tsp salt flakes
- 1 tsp black peppercorns
- 10 g moru chillies, fried and pounded in a mortar and pestle
- 2 tsp chilli powder
- 600 g Murray cod fillets, skinless
- 40 g ghee, melted, room temperature
- 200 g thick yoghurt, whisked until smooth
- 100 g butter, diced
- 2 tbsp capers
- 1-2 lemons
Instructions
- Preheat the oven to 180°C. Heat a medium frying pan over medium heat. Add the coriander seeds and ⅓ cup curry leaves and dry-toast for 4 minutes, or until the seeds darken and the leaves begin to dehydrate. Transfer to a small bowl.
- Add the fennel and mustard seeds to the same pan and toast for a further 3 minutes, then combine with the coriander seeds and curry leaves. Allow to cool.
- Use a spice grinder or mortar and pestle to grind the spices together with the salt flakes and black peppercorns to a medium coarse texture. Add the moru chilli and chilli powder and mix well to combine. Set aside.
- Place the Murray cod fillets on a plate and rub with some of the ghee, then sprinkle generously with the spice blend (you may have some leftover!).
- Place a large, oven-proof frying pan over high heat with the remaining ghee. When hot, lay your fish fillets in the pan and cook for 1 minute, or until the fish develops a crust. Turn the fillets, then bake for 6-7 minutes (depending on size and thickness).
- While the fish is cooking, spoon the yoghurt in the centre of your serving platter so it is ready to serve.
- To make the curry leaf butter, return the medium frying pan to medium heat and add the butter, 1 cup curry leaves and capers. Swirl the pan as the butter melts and cook for 4-5 minutes, or until the butter is brown and the capers and curry leaves are crisp. Stir through a generous amount of lemon juice (to taste) and remove the pan from the heat.
- When the fish is cooked, plate over the yoghurt and spoon over the curry leaf butter. Serve hot.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Flavour Base