Crispy skinned gurnard

Crispy skinned gurnard with pippies. Photo / Babiche Martens

Serves 4

1 Tbs ghee
1 Tbs ginger, finely chopped
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 Tbs cream
1 curry leaf sprig
salt and pepper
6 pipis per person
1-2 gurnard fillets per person depending on size, skin on
1-2 Tbs ghee for cooking
coriander to garnish

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. Stir then let simmer for 20 minutes. Remove the curry leaf and taste for seasoning.

2 Add the scrubbed pipis to the saucepan, turn off the heat and cover with a lid to let steam open.

3 Heat a heavy-based fry pan. Add a tablespoonful of ghee then the seasoned fish, skin side down. 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.

4 Serve the broth and pipis in warmed bowls with the gurnard on top and sprinkle with coriander.