John Dory with korma sauce and peas pulao

SERVES 4 // PREP 35 MINS // COOK 40 MINS (PLUS STANDING)

“I’m a big fan of coastal India, I lived there for three years,” says Sid Sahrawat. “You find a lot of John Dory in Kerala and Goa so this curry is all about those coastal flavours.”

200 gm basmati rice, rinsed under cold water

80 gm peas, podded or frozen

2½ tbsp grapeseed oil

4 John Dory fillets (180gm each), skin on Roasted almonds, Thai basil, and nasturtium leaves, to serve

KORMA SAUCE

60 ml (¼ cup) vegetable oil

2 onions, thinly sliced

6 garlic cloves, crushed

1½ tbsp finely grated ginger

1 green chilli, finely chopped

2½ tbsp garam masala

2 tbsp tomato paste

1 bunch coriander, leaves picked, stems and roots reserved, chopped 30 gm almond meal 270 ml canned coconut cream

Juice of ½ lemon, or to taste

RAITA

1½ tsp ground cumin

250 gm thick plain yoghurt

½ bunch mint, leaves picked, coarsely chopped

Juice and finely grated rind of 1 lemon

1 Bring 500ml water to the boil in a small saucepan over medium-high heat. Add rice and a pinch of salt, bring back to the boil, then cover tightly with a lid. Reduce heat to low and cook until water is absorbed (12 minutes). Do not lift lid during cooking. Turn off heat, add peas, then cover with lid until peas are cooked (5 minutes).

2 For korma sauce, heat oil in a large heavy-based saucepan over high heat. Add onion, garlic, ginger, chilli and spice and cook, stirring frequently, until onions are translucent (4 minutes). Stir in tomato paste with reserved coriander stems and roots, and cook until oil separates (5 minutes). Stir in almond meal, coconut cream and 400ml water until combined. Bring to the boil, reduce heat to medium and simmer, stirring occasionally, until slightly thickened and flavour has infused (10 minutes). Blend the sauce with a stick blender (or blender and return to pan); keep warm. Just before serving, add lemon juice and season to taste.

3 Heat grapeseed oil in a large frying pan over high heat. Add fish to pan, skin-side down, and cook until golden (3 minutes). Turn and cook until just cooked through (2 minutes); season. Stand fish for 5 minutes before serving.

5 For raita, whisk yoghurt, cumin, mint, rind and juice in a bowl to combine and season to taste.

6 Divide peas pulao among plates and top with fish and korma sauce. Scatter with almonds, basil and nasturtium leaves, and serve with raita.