Serves
4 People
Cooking Time
60 minutes
Season
Dietary
Diego Ricaurte of the award winning restaurant Palmito has especially created this recipe for us using our seasonal produce, which he regularly uses on his menu alongside other sustainable ingredients. He says "These dishes are nourishing, easy to make and are the kind of thing I love to cook at home using pantry staples and vegetables from Barcombe Nurseries. You can always substitute ingredients as you wish, get creative!"
Ingredients
For the roast squash & sprouts
½ squash washed skin on cut into moon shaped slices about ½ inch thick
150g sprouts cut in half
2 garlic cloves skin on (smashed with the side of a knife)
½ runny honey
Olive oil, lemon zest, chopped coriander
For the curry
800 fish fillets (local cod, gurnard and seabass are all in season now and available in fishmongers)
200g mussels (optional)
4 tbsp of oil ( vegetable or coconut)
2 sprigs fresh curry leaves (optional)
2 inch fresh ginger (finely chopped)
1 garlic clove (finely chopped)
2 white onions (finely sliced)
3 green chillies (finely sliced)
2 tomatoes (grated, discard skin)
1tsp turmeric powder
1tsp chilli powder
250ml coconut milk
1/4tsp mustard seeds
2 green cardamons
1 lime juice
1tsp vinegar
Method
Step 1
Fill a small pan with water, add 1tsp of salt and bring to the boil. Add the sprouts and boil for 1 minute. Drain and leave on the side to cool down. You want them half cooked as you will finish them in the oven
Step 2
Preheat your oven 180c
In a bowl toss the sprouts, squash, oil, honey, garlic, sea salt and pepper. Place in a baking tray and bake for 15 minutes.
Take out of the tray and zest one lemon and add chopped coriander.
Step 3 (For the curry)
Heat oil in a pan and add mustard seeds and curry leaves. Cook for 20 seconds until seeds start to pop. Add onions, cardamom and fresh chillies. Fry until onions are soft. Around 10 minutes. Make sure you stir them often.
Step 4
Add the ginger and garlic and cook for 5 minutes. By now everything should be golden brown.
Step 5
Add your tomatoes and fry until the oil comes to the top.
Step 6
Add chilli powder and turmeric, fry for 30 seconds. Add 230ml of water. Bring to the boil and reduce by half
Step 7
Add coconut milk, bring to boil then add your fish. Turn your heat to low (barely simmering) and poach your fish for 3 minutes. Remove from heat and add lime and vinegar.
Step 8
To serve pour your curry onto a plate and add your roasted squash & sprouts
Enjoy with some rice and a simple salad.
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