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John Dory with potato rasam

John Dory with potato rasam

John Dory with potato rasam

PT1H

Why not try?

1
Place a wide-bottomed pan over a medium heat and add a little olive oil and butter. Fry the chopped shallot, garlic and chilli for 2-3 minutes
  • olive oil
  • 1 knob of butter
  • 2 shallots
  • 4 garlic cloves
  • 1/2 green chilli
2
Add the asafoetida, coriander, cumin, turmeric, tomato and potato trimmings to the pan and cook for a further 2-3 minutes
  • 1 tbsp of ground coriander
  • 1 tbsp of ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp asafoetida
  • 2 tomatoes
  • 4 medium potatoes
3
Add the tamarind paste, chicken stock and palm sugar and cook until the potato starts to soften and disintegrate. Strain off the liquid and reserve the broth
  • 2 tbsp of tamarind paste
  • 1 tbsp of palm sugar
  • 1.2l chicken stock
4
In a separate pan, boil the potato cubes in water until they begin to soften
5
Toast the mustard seeds in a large dry pan until they start to pop, then add the curry leaves followed by the strained broth and the potato cubes
  • 1 tbsp of dried curry leaf
  • 2 tbsp of mustard seeds
6
Season with soy and black pepper to taste and leave to simmer over a low heat for 5-10 minutes. Then, add the lime juice and fresh coriander
  • 1 tbsp of soy sauce
  • 1/4 tsp black pepper
  • 2 tbsp of lime juice
  • 1 handful of fresh coriander, roughly chopped
7
Meanwhile, place the John Dory fillets in a steamer over a pan of simmering water and steam for 5 minutes or until cooked through
  • 4 John Dory fillets
8
Divide the rasam across 4 plates and lay the John Dory fillets on top. Squeeze a little lime juice over the fish and serve immediately

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