Brill and Mussels with Korma Sauce
Pan-roasted brill, nestled in a rich, spiced coconut-cashew korma with mussels, lime, and a touch of heat. Finish with herb oil and coconut!
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Cooking tools:
- Blender
- Microplane
- Oven
- Stove
- Saucepan
- Nonstick skillet
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Plate
Ingredients
- 2 x 200g brill fillets, skinned
- Mussels
- Splash of veg oil
- Knob of butter
- Salt
- 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
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