Kasundi Halibut with Cumin Kale Crisps

Fish Marinade

• 4 pieces of chunky halibut or white fish
• Juice from 1 lemon
• 1 tbsp mustard paste
• 1 garlic clove, crushed
• 1 tsp cumin seeds, crushed
• ½ tsp salt
• ½ tsp turmeric
• ¼ tsp chilli powder
• 1 tbsp rapeseed oil

Kasundi Masala

• 1 red onion, minced
• 1 tbsp coconut oil
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 20 curry leaves
• 2cm fresh root ginger
• 4 garlic cloves
• 2 chillies (or to taste)
• 200g plum tomatoes, blended
• 1 tsp coriander seeds, crushed
• ½ tsp red chilli power
• ½ tsp turmeric
• 1 tsp salt
• 50g green mango, grated (also a little extra for the garnish)
• 200g coconut cream

Cumin Kale Crisps

• 2 handfuls of fresh kale
• 1 tbsp Rapeseed oil
• pinch Rock salt
• ½ tsp cumin seeds

Method

Marinade

1. Combine all the ingredients except the halibut in a wide bowl so they are mixed together to form a yellow mixture
2. Coat the pieces of fish with the mixture and leave to marinade for as long as possible
3. To cook the fish, heat a drizzle of rapeseed oil in a non-stick frying pan. Once smoking, place fish in the pan reduce the heat and cook for 4-5 minutes. Turn it over and cook for a further 4 minutes until cooked through.

Kasundi Masala

1. Mince or chop one large red onion.
2. Heat the coconut oil in a pan, add the fennel and cumin seeds and then the mustard seeds.
3. When they begin to sizzle and you can smell the warming aromatics from the spices, add the curry leaves.
4. Stir in the minced onion and cook on a medium heat for about 10 minutes until it starts to colour.
5. Mince the garlic cloves, ginger and fresh chillies in a blender or pestle and mortar, and add to the onions.
6. Stir and cook for a further 5-6 minutes.
7. Blend the tomatoes until smooth, add to the pan and stir.
8. Crush the coriander seeds in a pestle and mortar and stir into the masala with the turmeric, chilli powder, salt and grated mango.
9. Continue to cook until the masala is thick and glossy.
10. Pour in the coconut cream and stir. Leave to simmer and cook until it’s nice and thick.

Crispy Cumin Kale Crisps

1. Pre-heat your oven to 150ºC
2. wash and dry the kale. Cut the kale into thick strips removing the thick stems.
3. Place on a baking sheet and sprinkle with rapeseed oil, the cumin seeds and a little rock salt.
4. Using your hand squeeze the kale to coat it in the oil and spices.
5. Place in the oven for 10-15 minutes until crisp. do not let them brown. Remove and leave to cool. These can be made in advance.

To serve

1. Place the thick masala on a plate
2. Gently place the fish on top of the masala. Sprinkle the spinach crisps over the top and garnish with a few strands of fresh mango.