Potato Crusted Snapper With Curried Tomatoes Recipe
Ingredients
| Peanut oil | 2 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| Grated ginger | 1 Tablespoon | |
| Garlic | 3 Clove (5gm), crushed | |
| Garam masala | 1 Teaspoon | |
| Turmeric | 2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Tomatoes | 4 Medium, chopped | |
| Kaffir lime leaves | 4 | |
| Sugar | 2 Teaspoon | |
| Coconut cream | 1/2 Cup (16 tbs) | |
| Coriander leaves | 2 Tablespoon, chopped | |
| 4 snapper fillets (800 g) | ||
| Potatoes | 2 Small, thinly sliced | |
| Butter | 40 Gram, melted | |
| 1/2 teaspoon ground cumin, extra | ||
| 1 teaspoon ground turmeric, extra | ||
Directions
1.
Heat half of the oil in medium pan; cook onion, ginger and two-thirds of the garlic, stirring, until onion is soft.
Stir in ground spices; cook, stirring, about 2 minutes or until spices are fragrant.
Add tomato, lime leaves and sugar; cook, stirring, about 5 minutes or until tomato is just tender.
Pour in cream; simmer, uncovered, stirring occasionally, 10 minutes.
Just before serving, discard lime leaves; stir in fresh coriander.
[Can be made 24 hours ahead to this stage.
Cover, refrigerate until required.] 2.
Meanwhile heat remaining oil in large pan; cook fish, uncovered, about 5 minutes each side or until just cooked through.
Place fish, skin-side down, on oven tray.
Place potato in single layer on fish; drizzle with combined butter, extra cumin, extra turmeric and remaining garlic.
Cook under heated grill about 10 minutes or until potato is crisp.
Serve potato-crusted fish with warm curried tomatoes.
Heat half of the oil in medium pan; cook onion, ginger and two-thirds of the garlic, stirring, until onion is soft.
Stir in ground spices; cook, stirring, about 2 minutes or until spices are fragrant.
Add tomato, lime leaves and sugar; cook, stirring, about 5 minutes or until tomato is just tender.
Pour in cream; simmer, uncovered, stirring occasionally, 10 minutes.
Just before serving, discard lime leaves; stir in fresh coriander.
[Can be made 24 hours ahead to this stage.
Cover, refrigerate until required.] 2.
Meanwhile heat remaining oil in large pan; cook fish, uncovered, about 5 minutes each side or until just cooked through.
Place fish, skin-side down, on oven tray.
Place potato in single layer on fish; drizzle with combined butter, extra cumin, extra turmeric and remaining garlic.
Cook under heated grill about 10 minutes or until potato is crisp.
Serve potato-crusted fish with warm curried tomatoes.
Chef
