Pan Seared Grouper with Kairy Curry

Method

For grouper:

Season the grouper filet with lime juice, salt and pepper.

Just before service, pan sear the grouper in sunflower oil. Drain off the excess oil.


For gingered carrot puree:

Wash, peel and cut the carrots into dices.

Boil the carrots and ginger in salted water till soft.

Drain out the excess water and pass it through food processor to form a smooth puree.

In a thick bottom sauce pan, melt butter and saute the carrot puree.

Add the honey. Simmer the puree on a low flame till the moisture in the puree evaporates.

Season with salt and pepper.


For cumin smashed potatoes:

Wash and boil the potatoes in salted boiling water till almost cooked.

Peel the potatoes and cut them into thick roundels.

Toast and crush the cumin seeds. Pan fry the sliced potatoes in sunflower oil.

Season with salt and pepper. Drain off the excess oil.

Smash the potatoes while they are warm and sprinkle crushed cumin seeds.

Just before service, heat up the smashed potatoes in the oven.


For kairy curry:

Peel and cut the raw mango into dices.

Toast the basmati rice and make a fine dust out of it.

Bloom the methi seeds in sunflower oil and add in the diced mango.

Slowly sear the mango pieces. Add in the turmeric powder and red chilli powder.

Slowly cook for about 5 to 7 minutes. Add in water, just enough to cover the mangoes.

Bring the mixture to a boil and then simmer it till the mangoes are very tender.

Add in jaggery and rice dust. Season with salt and pepper.

Make a fine puree of the above mixture. Strain through a single strainer if required.

Adjust the consistency of the puree with coconut milk and vegetable stock (if required)

In a heavy bottom pan bloom the mustard seeds and curry leaves in sunflower oil.

Add in the puree and simmer for 5 to 7 minutes. Season with salt and pepper.


For presentation:

Serve the grouper in a dinner plate along side gingered carrot puree and cumin smashed potatoes.

Pour the kairy curry around the grouper.