Kasundi Halibut with Cumin Kale Crisps
Halibut with mustard and mango sauce and kale crisps
-
Heat
-
Serves
-
Dietary Info
-
Prep 10 mins
-
Marinade 10 mins
-
Cook 10 mins
Lightly marinated halibut served with a creamy mango and coconut kasundi sauce with the fresh crunch of cumin infused kale crisps
Hari says
Halibut is a wonderful robust meaty fish that works well with strong flavours. If you cant get hold of Halibut then any white fish will work. The marinade for the fish is a classic lemon, turmeric, garlic concoction but this dish is more about the kasundi sauce. It's spicy yet creamy, soothing yet tangy and I love it.
The kale crisps work as a snack too but with this dish they add a warming crunch thats just delicious.
- Ingredients
- Method
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
- Combine all the ingredients except the halibut in a wide bowl so they are mixed together to form a yellow mixture
- Coat the pieces of fish with the mixture and leave to marinade for as long as possible
- 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
- Mince or chop one large red onion.
- Heat the coconut oil in a pan, add the fennel and cumin seeds and then the mustard seeds.
- When they begin to sizzle and you can smell the warming aromatics from the spices, add the curry leaves.
- Stir in the minced onion and cook on a medium heat for about 10 minutes until it starts to colour.
- Mince the garlic cloves, ginger and fresh chillies in a blender or pestle and mortar, and add to the onions.
- Stir and cook for a further 5-6 minutes.
- Blend the tomatoes until smooth, add to the pan and stir.
- Crush the coriander seeds in a pestle and mortar and stir into the masala with the turmeric, chilli powder, salt and grated mango.
- Continue to cook until the masala is thick and glossy.
- Pour in the coconut cream and stir. Leave to simmer and cook until it’s nice and thick.
Crispy Cumin Kale Crisps
- Pre-heat your oven to 150ºC
- wash and dry the kale. Cut the kale into thick strips removing the thick stems.
- Place on a baking sheet and sprinkle with rapeseed oil, the cumin seeds and a little rock salt.
- Using your hand squeeze the kale to coat it in the oil and spices.
- 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
- Place the thick masala on a plate
- 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.
Copperman
reply