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Kerala Turbot

This recipe is typical of Keralan cuisine which features lots of fresh fish and coconut. Turbot is a delicate fish so you do not need to marinate it for too long - 20 minutes will be adequate.

Serves 3 to 4

Ingredients

2 tsp coconut oil
100g finely sliced shallots
4 garlic cloves, finely sliced
2cm ginger, peeled and finely sliced
1 tbsp white vinegar
2 tbsp water
1 tbsp black pepper corns
1 whole turbot, 1.5kg+
1 large onion, finely sliced
3 green chillies, shredded
20 fresh curry leaves
1 tsp black mustard seeds
2 tbsp vegetable oil
1 tbsp sesame seeds
Large bunch coriander
salt

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Method

Soften the shallots, garlic and ginger with the oil and then blend with the vinegar and 2 tbsp water. Toast and grind the pepper, add to the paste.
Slash the turbot and rub in the spice paste. Allow to marinate briefly.
Sautee the onions in the remaining coconut oil, when softened, stir in the chillies, curry leaves and mustard seeds. Oil the foil and strew with coriander leaves and sesame seeds. Add half the onion and season with salt. Lay the fish on top and spread over the remaining onions.
Sprinkle with a little more vinegar and seal. Roast for 30 minutes at 200C and serve with boiled rice.

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