Brill and Mussels with Korma Sauce
Perfectly pan-roasted brill, nestled in a rich, spiced coconut-cashew korma with mussels, lime, and a touch of heat. Finish with herb oil and fresh coconut!
Ingredients
- 2 x 200g brill fillets, skinned
- Mussels
- Splash of veg oil
- Knob of butter
- Salt and pepper
For the sauce
- 1 tbs veg oil
- 2 green cardamon pods
- 1 green chilli
- 1 onion peeled and diced
- 300ml coconut milk
- 50ml double cream
- 100g cashews
- 1 tsp garam masala
- ½ tsp mace
- Few sprigs of coriander
- A few fresh curry leaves
- 1 lemon, juice
- 1 lime juice and zest
- Knob of butter
To serve
- Grated fresh coconut
- Herb oil
Method
- Preheat the oven to 200°C
- Place the onions in a pan and cook for 2 minutes and add the cardamon, curry leaves and spices then the coconut milk and gently simmer for 10 minutes.
- Blitz the cashews with 100ml water until smooth and add to the sauce with the mussels. Pop the lid on and cook until the mussels open.
- Finish with chilli, lime juice and zest.
- Meanwhile, heat a non -stick pan until hot. Place in the butter and oil in and when foaming pop in the fish cook for 2 minutes then place into the oven for 4 minutes.
- Season and zest over lime.
- To serve, spoon the sauce and mussels onto a plate top with fish and garnish with coconut and herb oil.
Ingredients
- 2 x 200g brill fillets, skinned
- Mussels
- Splash of veg oil
- Knob of butter
- Salt and pepper
For the sauce
- 1 tbs veg oil
- 2 green cardamon pods
- 1 green chilli
- 1 onion peeled and diced
- 300ml coconut milk
- 50ml double cream
- 100g cashews
- 1 tsp garam masala
- ½ tsp mace
- Few sprigs of coriander
- A few fresh curry leaves
- 1 lemon, juice
- 1 lime juice and zest
- Knob of butter
To serve
- Grated fresh coconut
- Herb oil
Method
- Preheat the oven to 200°C
- Place the onions in a pan and cook for 2 minutes and add the cardamon, curry leaves and spices then the coconut milk and gently simmer for 10 minutes.
- Blitz the cashews with 100ml water until smooth and add to the sauce with the mussels. Pop the lid on and cook until the mussels open.
- Finish with chilli, lime juice and zest.
- Meanwhile, heat a non -stick pan until hot. Place in the butter and oil in and when foaming pop in the fish cook for 2 minutes then place into the oven for 4 minutes.
- Season and zest over lime.
- To serve, spoon the sauce and mussels onto a plate top with fish and garnish with coconut and herb oil.
