John Dory with potato rasam
by
Rasam is an Indian speciality which is traditionally made with either potatoes or yellow lentils. It is basically a spiced soup and forms a tasty mattress for a steamed fillet of fish in Shaun Hill's John Dory recipe.
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Ingredients
Metric
Imperial
John Dory
- 4 John Dory fillets, each weighing 100g
Potato rasam
- 4 medium potatoes, cut into cubes, off-cuts reserved
- 1.2l chicken stock
- 2 shallots, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 1/2 green chilli
- 1 knob of butter
- 1 tbsp of ground coriander
- 1 tbsp of ground cumin
- 1 tsp asafoetida
- 1/2 tsp ground turmeric
- 2 tomatoes, quartered
- 2 tbsp of tamarind paste
- 1 tbsp of palm sugar
- 1 tbsp of dried curry leaf
- 2 tbsp of mustard seeds
- 2 tbsp of lime juice
- 1 handful of fresh coriander, roughly chopped
- 1 tbsp of soy sauce
- 1/4 tsp black pepper
- olive oil
Method
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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John Dory with potato rasam
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© Great British Chefs 2019