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
- 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.
- Add the scrubbed pipis to the saucepan, turn off the heat and cover with a lid to let steam open.
- Heat a heavy-based fry pan. Add 1 Tbsp 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.
- Serve the broth and pipis in warmed bowls with the gurnard on top and sprinkle with coriander.