Potato Crusted Snapper With Curried Tomatoes
|Peanut oil||2 Tablespoon|
|Brown onion||150 Gram, finely chopped (1 Medium Sized)|
|Grated fresh ginger||1 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Garam masala||1 Teaspoon|
|Ground turmeric||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Tomatoes||720 Gram, chopped coarsely (4 Medium Sized)|
|Kaffir lime leaves||4 , torn|
|Coconut cream||125 Milliliter (1/2 Cup)|
|Chopped fresh coriander||2 Tablespoon|
|Snapper fillets||800 Gram (4 Fillets)|
|Potatoes||240 Gram, thinly sliced (2 Small Sized)|
|Butter||40 Gram, melted|
|Ground cumin||1⁄2 Teaspoon (Extra Required)|
|Ground turmeric||1 Teaspoon (Extra Required)|
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.