Grilled Halibut and Naan with Coconut Corn Curry Sauce and Tomato Chutney
Ingredients for the sauce:
1 small spanish onion, finely diced
1/2 granny smith apple, finely diced
3 heaping TBSP of Mesa Curry Powder (recipe below) or you could use a store bought Red Curry Powder and spice it up to your liking. I added about a TBSP of ancho chili powder to a store bought Thai Red Curry spice.
3 cups of vegetable or fish stock
2 cups of unsweetened coconut milk
4 ears of corn, grilled and cut off the cob
salt and pepper
Ingredients for the fish:
salt and pepper
Canola oil (for the fish and the grates)
Ingredients for the chutney:
canola oil
salt and pepper
1 cup cider vinegar
2 TBSP brown sugar
1/2 tsp coriander
1/2 tsp cumin
2 TBSP cilantro, chopped
2 TBSP mint, chopped
zest of 1 lime
Ingredients for curry powder:
2 tsp ground coriander
2 tsp cumin
2 tsp fennel
2 tsp tumeric
1 tsp cardamon
2 tsp chile de arbol
2 tsp ground cloves
1 tsp ground black pepper
1 tsp salt
Garnish - suggested, but optional additional chopped mint and cilantro
Accompaniment - optional (really not optional), grilled naan. Brush naan with olive oil and garlic and grill. Keep warm until serving.
Directions:
1. Pull all of your ingredients out except for the fish. If you're making the curry powder, start by mixing your spices together.
2. We'll start with the sauce. To a medium pot, add 2 TBSP canola oil, apples, onion and 3 TBSP curry powder. Sauté until softened - about 5 minutes.
3. Reduce the heat to medium low. Add the stock. Stir and bring to a simmer for 30 minutes.
4. While your sauce is simmering, toss your tomatoes with a little salt and pepper. Grill your tomatoes in a grill basket until just bursting, reserve.
(If you're making the naan, throw it on the grill here too. )
5. Grill your corn until nicely charred all over - about 12-15 minutes. Let cool and then cut corn of the cob. Keep 3 ears of corn together and 1 ear of corn separated for later.
6. Back to the sauce, add the coconut milk and the corn from 3 ears of corn. Stir and simmer until thickened - about another 30 minutes.
7. While the sauce is simmering, let's move to the chutney glaze. In a small sauce pan, add the vinegar, brown sugar, coriander and cumin and stir. Simmer for about 20 minutes or until a thick glaze. Let cool.
8. Once the tomatoes are cooled and the vinegar reduction is cooled, add a few TBSP of the glaze to the tomatoes along with lime zest, cilantro and mint. Toss, taste for seasoning and reserve for serving.
9. Now on to finish the curry sauce. Once reduced, taste for seasoning. Drain the sauce so you have a nice smooth, brownish-red sauce and then add the corn from the 1 cob that you reserved. Stir and keep warm.
10. If you have grill grates that have a rounded size to the grate and a flat size, flip the grate so you're cooking on the flat side. Oil the grill grate by brushing it with oil before you start the grill.
11. Heat up your grill to high heat - 400+.
12. Brush the fish with canola oil and season generously with salt and pepper. Grill the fish over direct high heat for 4 minutes per side. Use 2 spatulas to carefully flip. If at 4 minutes you try to slide the spatula under and it sticks, your heat is probably not high enough and it's not ready to flip. With the oil on the fish and the oiled grates, the fish should not stick at all if the heat is high enough.
13. To serve, plate the fish, then spoon the sauce with corn over and around the fish. Top with a little tomato chutney and serve naan on the side. Garnish with a sprinkle of mint and cilantro.
Below are a few more pictures from my friends who also cooked this recipe with me virtually! See how theirs turned out!
Comments
Post a Comment