Try this colourful British and Bengali-style fusion dish for a special seafood meal for two that's full of flavour.
1 tbsp vegetable oil
1 tsp cumin seeds, roughly crushed
1 tsp coriander seeds, roughly crushed
2 garlic cloves, sliced in half lengthways
1 green chilli, split down one side
1 small onion, finely chopped
½ tsp salt
½ tsp ground cumin
½ tsp ground coriander
2 medium beetroots, peeled and finely sliced into matchsticks.
1 green mango, just starting to ripen, peeled and cut into large chunks
1 green chilli, roughly chopped
small bunch fresh coriander, stems and leaves, roughly chopped
salt and freshly ground black pepper
2 halibut fillets, preferably Scottish (each weighing about 150g/5oz)
1 tsp olive oil
knob of butter
4 fresh langoustine tails, cleaned and butterflied
½ lemon, juice only
2 tbsp vegetable oil
large pinch mustard seeds
4 small shallots, finely sliced
2 garlic cloves, finely chopped
1 fresh green chilli, split down one side
½ tsp chilli powder
½ tsp ground turmeric
½ tsp ground coriander
1 medium tomato, diced
5 tbsp coconut milk
small bunch coriander leaves, roughly chopped, to garnish
For the earthy beetroot bhaji, heat the oil in a frying pan over a medium heat. When the oil is hot, add the cumin seeds and coriander seeds and fry, stirring, for one minute, until fragrant.
Stir in the garlic, chilli, onion and salt and fry for 2-3 minutes until the onions have softened. Stir in the ground cumin and ground coriander, then add four tablespoons of water and stir for one minute, making sure the spices aren't sticking to the bottom of the pan.
Add the beetroot matchsticks, give the mixture a good stir and cover the pan. Simmer over a low-medium heat for 10-12 minutes, or until the beetroot is just tender but not too soft. Keep warm, uncovered.
For the rice and spice, place the rice into a saucepan and pour over enough cold water to cover. Bring to the boil then reduce the heat to low and stir in the onion seeds, butter and salt. Cover the pan with a lid and cook, without disturbing, for 6-7 minutes. Leaving the lid in place, turn off the heat and leave the rice to steam in the residual heat for a further ten minutes before serving.
When ready to serve, gently fold the rice over on itself a couple of times using a large metal spoon.
For the okra tangle, mix the gram flour and salt together in a bowl, then add the okra and toss until well coated in the seasoned flour.
Pour the oil into a heavy-based frying pan, so that it completely covers the base and comes about 1cm/½in up the sides. Place tha pan over a medium-high heat. When the oil is hot, carefully add the okra and fry, turning once or twice, for about 4-5 minutes, or until crisp and golden-brown. (Caution: hot oil can be dangerous. Do not leave unattended.) Remove the okra from the pan with a slotted spoon and set aside to drain on kitchen paper.
Sprinkle the mango powder, salt and masala mix over the fried okra and keep warm until ready to serve.
For the halibut, put the mango, chilli and coriander into a food processor and season generously with salt and freshly ground black pepper. Blend for 1-2 minutes, adding a splash of water to loosen the mixture if necessary, until you have a loose paste. Set aside.
For the halibut, rub the skin of the fish with the olive oil and season both sides with salt and freshly ground black pepper. Heat a frying pan over a medium-high heat and fry the fish fillets, skin-side-down, for 6-7 minutes, or until the skin is crisp. Lower the heat to medium, carefully turn the fish fillets over and fry for a further 2-3 minutes, or until opaque. Remove from the pan and set aside on a warm plate.
Melt the butter in a small saucepan and add two tablespoons of the green mango paste. Heat together for a minute or two until well combined and heated through. Keep warm.
For the langoustines, toss the langoustines with the lemon juice in a non-metallic bowl and set aside.
Heat the oil in a deep-sided frying pan over a medium heat and add the mustard seeds. Let them pop and sizzle for 10-15 seconds then stir in the shallots, garlic and green chilli and season with a pinch of salt. Fry gently for five minutes or until the shallots have softened.
Stir in the chilli powder, ground turmeric and ground coriander then mix in about 150ml/5fl oz of water and stir for two minutes until the mixture comes together as a paste. Add the tomato and cook, stirring well, for 3-4 minutes, or until the liquid from the tomato has evaporated.
Drain the langoustines and add them to the pan along with the coconut milk. Increase the heat to high and cook, stirring, for 3-4 minutes until the langoustines are heated through. Scatter with coriander.
To serve, place the halibut on top of a mound of rice and spoon over the green mango sauce. Arrange the langoustines on the side then add mounds of okra and beetroot and serve.
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