Cooking

Whitefish Cooked with Saffron, Turmeric and Leeks

posted: 06/30/10

Take Home Chef, Episode 88: Ruby's Menu

INGREDIENTS

  • 2 tablespoons/30 ml ghee or mustard oil
  • 1 medium onion, thinly sliced
  • 1 teaspoon/2 g ground turmeric
  • 6 curry leaves
  • 2 leeks (white and pale green parts only), cut into matchstick-size strips
  • Small pinch of saffron threads
  • 1 cup/240 ml dry white wine
  • 1/2 teaspoon/3 g salt, plus more for seasoning
  • Four 6-ounce/170-g skinless, boneless whitefish filets
  • Curried Cauliflower with Cardamom and Mustard ()
  • Coconut Rice

PREPARATION:

  1. Heat the ghee in a large frying pan over a medium heat. Add the onions and cook for 4 minutes or until tender. Add the turmeric and curry leaves and cook for a further 2 minutes.
  2. Add the leeks and saffron and stir well, cooking for a further 5 minutes or until the leeks soften. Add the wine and 1/2 teaspoon/3 g of salt and stir thoroughly.
  3. Reduce the heat to low and bring to a gentle simmer. Sprinkle the fish with salt. Place the fish on top of the leek mixture, then cover with a lid and cook for 8 minutes or until the fish is just cooked through.
  4. Remove the pan from the heat and divide the fish and leek mixture equally among 4 serving plates. Season the sauce to taste with salt. Spoon the sauce over the fish. Serve with the cauliflower and coconut rice.
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