Brill and Mussels with Korma Sauce - James Martin Chef

Ingredients

• 2 x 200g brill fillets, skinned
• Mussels
• Splash of veg oil
• Knob of butter
• Salt and pepper
• 1 tbs veg oil
• 2 green cardamon pods
• 1 green chilli
• 1 onion peeled and diced
• 300ml coconut milk
• 50ml double cream
• 100g cashews
• 1 tsp garam masala
• ½ tsp mace
• Few sprigs of coriander
• A few fresh curry leaves
• 1 lemon, juice
• 1 lime juice and zest
• Grated fresh coconut
• Herb oil
• Preheat the oven to 200°C
• Place the onions in a pan and cook for 2 minutes and add the cardamon, curry leaves and spices then the coconut milk and gently simmer for 10 minutes.
• Blitz the cashews with 100ml water until smooth and add to the sauce with the mussels. Pop the lid on and cook until the mussels open.
• Finish with chilli, lime juice and zest.
• Meanwhile, heat a non -stick pan until hot. Place in the butter and oil in and when foaming pop in the fish cook for 2 minutes then place into the oven for 4 minutes.
• Season and zest over lime.
• To serve, spoon the sauce and mussels onto a plate top with fish and garnish with coconut and herb oil.