Ingredients
| 3 tablespoons Tartan Sari Rechard Masala Curry Paste | |
| ½ teaspoon salt | |
| zest of 1 lime or ½ lemon | |
| 60ml lime or lemon juice | |
| 400g thick, firm white fish (I used kingfish) | |
| 2 shallots or 1 small red onion, finely sliced | |
| 125ml coconut cream | |
| 100g soft salad greens | |
| ½ mango, peeled and cubed | |
| 1 red chilli, finely sliced | |
| 4 tablespoons dill fronds | |
| ½ cup coriander leaves | |
| 100g Pickled Yellow Trees (pickled cauliflower) | |
| bread to serve, such as naan or roti |
Goan rechard masala curry paste is traditionally used to marinate and curry fish and seafood. Tartan Sari’s paste has the perfect balance of spices and is very versatile: add it to stir-fried vegetables and protein with coconut milk for a quick and delicious meal; marinate tofu, chicken wings or ribs before baking; or roast chickpeas, nuts or seeds with it to make a spicy snack. This recipe uses the paste to marinate raw fish for a lovely light summer salad with the additional crunch and visual delight of pickled cauliflower. Pickled’s Yellow Trees pickled cauliflower is a unique and stunning addition to any meal – they look fab on a platter with cheese and charcuterie.
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Instructions
| 1. | Heat a small frying pan over a medium heat and fry the curry paste for 30 seconds, taking care not to burn it. |
| 2. | Transfer to a bowl and stir in the salt, lime/lemon zest and juice. |
| 3. | Slice the fish into ½cm slices, then mix into the curry mix along with the shallots or onion. |
| 4. | Cover and leave to marinate for 30 minutes at room temperature or 2 hours in the fridge. |
| 5. | After marinating, stir in the coconut cream and set aside. |
| 6. | To serve, arrange the salad greens and mango on four plates or a large platter. |
| 7. | Top with the fish and drizzle over the remaining marinade as a dressing. |
| 8. | Finish with the chilli, herbs and Yellow Trees pickled cauliflower. Serve with bread. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Jess Hemmings