Crispy whiting goujons with chilli jam and mango salsa
- 4 slices of day-old white bread, crusts removed
- 1 tbsp chopped fresh flat-leaf parsley
- 2 tsp medium curry powder
- 2 tsp mild chilli powder
- 1 tsp ground turmeric
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- 50g (2oz) plain flour
- 1 egg
- 1 tbsp milk
- 4 x Whiting fillets, skinned & pin boned, cut into strips diagonally
- rapeseed oil, for deep-frying
- 50g (2oz) mixed baby salad leaves
Blitz the bread, parsley, curry powder, chilli powder and turmeric in a food processor
Tip into a shallow dish, stir in the sesame seeds and season well
Place the flour on a plate, then beat the egg and milk together in another shallow dish
Toss the whiting in the flour until well coated, shaking off any excess, then dip into the egg mixture and coat in the flavoured breadcrumbs.
Heat a deep-fat fryer to 180°C or half-fill a deep-sided pan with rapeseed oil.
Cook the breaded whiting strips in batches for 3–4 minutes, until cooked through and golden brown.
Drain on kitchen paper and keep warm while you cook the remainder.
- 1 mango, peeled and diced
- 2 tbsp sweet chilli sauce
- 1 lime, juice & zest
- 1 tbsp chilli rapeseed oil
- 1 tbsp chopped fresh coriander
- sea salt and freshly cracked black pepper
Place the mango in a bowl and stir in the sweet chilli sauce, rapeseed oil, lime juice and coriander
Season to taste, Cover with cling film and set aside at room temperature until needed
Use as required
Monkfish chickpea curry with spinach basmati rice.
- 2 tbsp rapeseed oil
- 1 onions, finely chopped
- 1 sweet potato, peeled and cubed
- 2 garlic cloves, crushed
- 2 tsp finely grated root ginger
- 1 tbsp mild curry spice
- 1 tsp turmeric
- 400g can chopped tomatoes
- 1 tbsp mango chutney
- 400g can coconut milk
- 4 x medium Monkfish fillets, skinned & cut into 1 inch pieces
- 1 x 400g can chickpeas, drained and rinsed
- Juice of 1 lime
- 200g baby spinach leaves
- sea salt and freshly ground black pepper
- steamed basmati rice, to serve
- 1 tbsp chopped coriander
Heat the oil in a large pan over a medium-high heat and fry the onions and garlic for 4-6 minutes, until golden brown. Stir in the ginger and sweet potato and cook for 1 minute, stirring.
Add the curry spice, turmeric and a pinch of salt and cook for another minute, stirring.
Add the tomatoes, mango chutney and coconut milk. Stir well to combine, then bring to a fast simmer for 3-5 minutes, until the sauce is so well reduced that it is almost sticking to the bottom of the pan, stirring occasionally. Stir in the diced monkfish.
Slowly bring to the boil, then reduce the heat and simmer gently for 10–15 minutes, until the chicken is cooked through and completely tender. Add in the rinsed chickpeas, lime juice and spinach and cook for a further 3-4 minutes.
Season to taste.
To serve, arrange the basmati rice and chicken korma on warmed plates and scatter over the coriander sprigs to garnish.