Herbed Snapper and Vegetables (or salad)

Based on 200g of fish each person for two people so:

• 400g of fish
• 40 curry leaves fresh off the tree
• 1 teaspoon each of cumin, fennel and fenugreek seeds.
• 4 cloves of garlic
• 1 cayenne chilli (seeds in….live dangerously!)
• 1 teaspoon of brown sugar (the fine stuff not granulated raw sugar)
• 1/2 cup plain flour

This is a dry fry. It relies on a firm fish like snapper that has no skin or bones.

After cubing into 2-3cm pieces, roll it in herbs and left stand for an hour.

The herbs are stripped from a curry tree but you may have to buy them or substitute from the pantry. The secret is …. empty the cupboard and see what you have. If unsure start with half a teaspoon.

Place a heavy wok on 3/10 heat with NO oil.

Toast the cumin, fennel and fenugreek stirring continuously 3-5 minutes. Once the smell permeates the kitchen, the oils are released.

Tip all of the toasted seeds into a mortar with the garlic, cayenne and curry leaves and get thumping. A blender is no good for this because the quantity is too small and it will get lost on the side of the blender. Pound into a paste with a squeeze of lemon juice and the brown sugar.

Stir into the fish cubes and let stand for an hour.

Dust with dry flour and shallow fry the fish in batches with olive oil in the same heavy wok at 7/10 heat.

Simmer in a 1/2 cup of white wine so it is not too dry.

For added flavour try

• 2 desert spoons of Tom Yum paste stirred into 
• 2 cups of coconut water or add ~100ml of coconut milk if you want to make it like a Laksa.

Serve with potato wedges and greens like steamed broccoli and beans.