Pan Seared Grouper with Kairy Curry Recipe

 
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Pan Seared Grouper with Kairy Curry
  • Chef: Rahul Akerkar
  • Recipe Servings: 2
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Pan seared grouper served with gingered carrot puree, cumin flavored potatoes and kairy curry with coconut milk, jaggery and curry leaves.

Ingredients of Pan Seared Grouper with Kairy Curry

  • For grouper (also known as reef cod):
  • 600 gm grouper (150 each portion cleaned with skin on)
  • 60 ml lime juice
  • 120 ml sunflower oil
  • Salt and pepper, to taste
  • For gingered carrot puree:
  • 200 gm carrots
  • 1 tsp ginger
  • 20 gm honey
  • 10 gm butter
  • Salt and pepper, to taste
  • For cumin smashed potatoes:
  • 300 gm potatoes
  • 1 Tbsp cumin
  • 120 ml sunflower oil
  • Salt and pepper, to taste
  • For kairy curry:
  • 150 gm raw mango
  • 60 ml sunflower oil
  • 1 tsp methi seeds
  • 1 tsp turmeric
  • 1/2 tsp red chilli powder
  • 10 gm basmati rice
  • 50 gm jaggery
  • 1 tsp mustard seeds
  • 8 curry leaves
  • 120 ml coconut milk
  • Vegetable stock, as required
  • Salt and pepper, to taste

How to Make Pan Seared Grouper with Kairy Curry

  • For grouper:
  • 1.Season the grouper filet with lime juice, salt and pepper.
  • 2.Just before service, pan sear the grouper in sunflower oil. Drain off the excess oil.
  • For gingered carrot puree:
  • 1.Wash, peel and cut the carrots into dices.
  • 2.Boil the carrots and ginger in salted water till soft.
  • 3.Drain out the excess water and pass it through food processor to form a smooth puree.
  • 4.In a thick bottom sauce pan, melt butter and saute the carrot puree.
  • 5.Add the honey. Simmer the puree on a low flame till the moisture in the puree evaporates.
  • 6.Season with salt and pepper.
  • For cumin smashed potatoes:
  • 1.Wash and boil the potatoes in salted boiling water till almost cooked.
  • 2.Peel the potatoes and cut them into thick roundels.
  • 3.Toast and crush the cumin seeds. Pan fry the sliced potatoes in sunflower oil.
  • 4.Season with salt and pepper. Drain off the excess oil.
  • 5.Smash the potatoes while they are warm and sprinkle crushed cumin seeds.
  • 6.Just before service, heat up the smashed potatoes in the oven.
  • For kairy curry:
  • 1.Peel and cut the raw mango into dices.
  • 2.Toast the basmati rice and make a fine dust out of it.
  • 3.Bloom the methi seeds in sunflower oil and add in the diced mango.
  • 4.Slowly sear the mango pieces. Add in the turmeric powder and red chilli powder.
  • 5.Slowly cook for about 5 to 7 minutes. Add in water, just enough to cover the mangoes.
  • 6.Bring the mixture to a boil and then simmer it till the mangoes are very tender.
  • 7.Add in jaggery and rice dust. Season with salt and pepper.
  • 8.Make a fine puree of the above mixture. Strain through a single strainer if required.
  • 9.Adjust the consistency of the puree with coconut milk and vegetable stock (if required)
  • 10.In a heavy bottom pan bloom the mustard seeds and curry leaves in sunflower oil.
  • 11.Add in the puree and simmer for 5 to 7 minutes. Season with salt and pepper.
  • For presentation:
  • 1.Serve the grouper in a dinner plate along side gingered carrot puree and cumin smashed potatoes.
  • 2.Pour the kairy curry around the grouper.
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