Curried Fish with Pistachio

Tonight we tried a new DrGourmet recipe, Pistachio Crusted Grouper Braised in Curry . Grouper isn't easily available over here, but our fishmonger had caught it in Florida, and recommended if we were after something similar but not too ordinary, we could try barramundi. And very edible it was too. The basic recipe involves coating 2 x 4oz fillets of fish in 3/4 oz pistachio nuts, ground, and baking in a very hot oven (gas mark 9) in a sprayed pre-heated skillet, 8 – 10 minutes, turning once.

Meanwhile you heat in the microwave:

 

1/4 cup grapefruit juice
1/4 cup chicken stock
1/4 tsp. salt
  fresh ground black pepper
1 pinch grated nutmeg
1/4 tsp. curry powder
1/8 tsp garam masala
2 tsp. honey
1 tsp. fresh lime juice

and pour it over the fish and bake for about another 4 minutes.

I was quite concerned as I don't usually think curry spices do well unless dry-fried or heated in oil first. And the amount of acid looked a bit iffy. I left out the salt as I use bottled chicken stock concentrate which is salty anyway. When I took the fish out of the oven the sauce had dried away, and had to be resurrected with some additional hot water. I'd tipped the remainder of the pistachios from the fish-coating plate in with it, and it was definitely trying hard to be a korma. It was vaguely curry-tasting, but overall a bit bland – a lot of his curries are far too mild for British tastes. We'll definitely have it again, but I'll pick a more robust fish, monkfish would do well I think, or just a plain white fish block. The remainder of the nuts could be ground finer and heated with the sauce separately to thicken it more, and keep it softer. The fish coating would have been crunchier, which would have made more it more interesting in terms of texture. Extra heat, either from some fresh chilli in the sauce, extra curry powder, or some dried chilli flakes in the pistachio coating.

We had plain basmati rice with it, and some melon on the side because I couldn't be bothered to do a real fresh chutney or raita. It does need a fresh savoury crunch with it though, something with tomatoes and red onion maybe. And you could blitz a load of fresh coriander into the sauce to make a pesto-sort-of-thing. You've got plenty of calories to play with, the fish dish comes in at 204 per serving.

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