Ingredients Jump to Instructions ↓

  1. 2 tbsp vegetable oil

  2. 1 clove of garlic , chopped

  3. tsp turmeric

  4. 1 tbsp mustard seeds

  5. 1 green bird's-eye chilli

  6. 1 green mango (not ripe), peeled and cubed

  7. 1 tsp sugar

  8. 1 tbsp white wine vinegar (or to taste) yellowtail snapper fish bones

  9. coriander stalks (from the bunch below)

  10. 1 bulb garlic

  11. 2 tomatoes , chopped

  12. 1 onion , halved

  13. salt and freshly ground black pepper 2 banana shallots , finely diced

  14. 3-4 cloves garlic, finely chopped

  15. 1 thumb-sized piece ginger , grated

  16. 1 red bird's-eye chilli , halved, seeds removed

  17. 15 curry leaves

  18. 3 tbsp Mauritian curry powder

  19. 2-3 fresh vines tomatoes , chopped

  20. 1 pint fish stock (as above)

  21. 1 pack of creamed coconut

  22. 1 tbsp tomato puree

  23. 3 tbsp chopped fresh coriander

  24. 2 tbsp cumin seed

  25. 500g/1lb

  26. 2oz wild basmati rice

  27. 750ml/1 1/4 pint water

  28. 2 tbsp coriander seeds

  29. 1 tbsp fennel seeds

  30. 4 x 200g/7oz fillets yellowtail snapper

  31. 1 tbsp olive oil

  32. 50g/1 3/4oz butter small handful fresh coriander

  33. 1 tbsp hot water

  34. salt , to taste

  35. 1 free-range egg white

  36. coriander micro herbs, to garnish

Instructions Jump to Ingredients ↑

  1. For the mango kutcha, heat the vegetable oil in a pan and gently fry the garlic until soft.

  2. Add the turmeric, mustard seeds, chilli, mango and sugar, salt and vinegar to taste. Cook for two minutes then remove from the heat Set aside for 20-30 minutes for the flavours to develop.

  3. For the fish stock, place all the ingredients into a large pot. Cover with 1.5 litres/2½ pints of water, bring to the boil, then reduce the heat and simmer for 20 minutes. Strain the stock into a clean pan.

  4. For the coconut curry, heat the oil in a pan, then fry the shallots, garlic, ginger and chilli until soft. Add the curry leaves, Mauritian curry powder, tomatoes, fish stock and coconut cream. Bring to the boil, then reduce the heat and simmer until the sauce has reduced by a third.

  5. Add the tomato paste and salt, to taste, and continue cooking for another 15 minutes. Remove from the heat and allow to cool.

  6. Blend the sauce in a food processor with the chopped coriander until smooth. Transfer to a bottle.

  7. For the wild rice, dry-fry the cumin in a pan for two minutes until fragrant.

  8. Add the rice, water and salt, and bring to the boil. Cook for approximately 12 minutes.

  9. Remove the pan from the heat, cover tightly with foil and leave to steam until serving.

  10. For the yellowtail snapper, crush the coriander and fennel seeds in a mortar and pestle or spice grinder. Rub the fillets with the spice mixture and set aside for ten minutes.

  11. Heat oil and butter in a pan then sear the fillets for 3-4 minutes on each side until cooked through. Remove the snapper from the heat and set aside to rest for five minutes.

  12. For the coriander foam, blend the coriander, hot water and salt in a food processor.

  13. Whisk the egg white until stiff peaks form when the whisk is removed, then fold in the chopped coriander. Season with salt and pepper and serve immediately.

  14. To serve, spoon the cooked rice into a chef’s ring placed on the middle of each serving dish. Carefully remove the ring, then place a piece of fish on top of the rice. Spoon the sauce around the plate with some of the mango kutcha. Spoon over the coriander foam and garnish with coriander micro herbs.


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