I like cooking Thai, Sri Lankan and Indian curries, but having the curry sauce under roasted or grilled meat and fish makes them appear a little more sophisticated – we often use this style at the restaurants. Grilling fish under the top element of the oven is one of the best ways to cook it. I’m a big fan of John Dory skin, and it will colour up nicely under the grill. To make this recipe vegetarian, thinly slice zucchini and grill it in the same way as the Dory.
4 x 160g John Dory fillets, skin on
olive oil, for drizzling
extra virgin olive oil, for dressing
coriander and purple basil leaves, to garnish
1 lime, quartered
3 tbsp vegetable oil
2 onions, sliced
6 curry leaves
3 tomatoes, chopped
1 tsp ginger paste
1 tsp garlic paste
¼ tsp ground turmeric
1 tsp red chilli powder
1 tsp ground coriander
1 tsp ground cumin
3 fresh red chillies, cut in half lengthways and de-seeded
1 bunch coriander leaves, chopped
1 cup coconut milk, fresh or canned
juice of 1 fresh lime
1. To make the curry sauce, heat the oil in a heavy-based pan over medium heat. Add the onion and curry leaves, and fry for 7-10 minutes, or until golden.
2. Add the tomato, ginger, garlic and ground spices and fry for about three minutes. Add the chilli, coriander and coconut milk and simmer for 7-10 minutes. Stir in the lime juice and remove from heat.
3. On a chopping board, place the fish fillets skin side up. With a very sharp knife, slice the surface of the skin on a 45-degree angle at half-centimetre intervals, from the top to the bottom of the fillet.
4. Turn the top element of the oven grill onto high heat. Oil a baking tray and place the fish fillets side by side, skin side up, drizzle with more oil and sprinkle with sea salt. Place under the grill close to the element, which should be glowing red. Cook the fish on one side only (about 5 minutes).
5. Spoon the curry sauce over four large plates, place a fillet on top of each, drizzle with extra virgin olive oil and give a good grind of pepper. Sprinkle coriander and purple basil leaves over the fish and serve with a lime wedge on each plate.