Crispy skinned gurnard

Ingredients

1 Tbsp	Ginger, (finely chopped)
1 Tbsp	Ghee
2 cloves	Garlic, (finely chopped)
1	Shallot, (finely diced)
1 tsp	Garam masala
2 cups	Tomato passata
1 tsp	Brown sugar
1 cup	Fish stock
1 Tbsp	Cream
1 sprig	Curry leaves
6	Pipi, (per person)
1	Salt & freshly ground pepper
1	Gurnard, (per person depending on size, skin on)
1 Tbsp	Ghee, (for cooking)
1 to decorate	Coriander

Directions

1. Heat a large saucepan. Add the ghee, then the ginger, garlic and shallot. Stir for 3 minutes, then add the garam masala and stir for a further minute. Add the tomato, sugar, stock, cream and curry leaf.
2. Stir, then let simmer for 20 minutes. Remove the curry leaf and taste for seasoning.
3. Add the scrubbed pipis to the saucepan, turn off the heat and cover with a lid to let steam open.
4. Heat a heavy-based fry pan. Add 1 Tbsp of ghee then the seasoned fish, skin side down.
5. Press gently to stop the fish from curling up. Cook for 3 minutes then turn over and cook for a further 2-3 minutes depending on thickness of the fillets. Continue, adding more ghee when necessary.
6. Serve the broth and pipis in warmed bowls with the gurnard on top and sprinkle with coriander.