SPANISH MACKEREL CHOPS COOKED IN VADOUVAN
SERVES 2
This French colonial-influenced Indian curry blend has a complex yet mild flavour profile that appeals to a very broad audience. Although true vadouvan is dried and ground into a powdered spice, for this recipe I make a puree that can be simply added to a sauce to eliminate the drying stage. If you would like to dry out the puree, spread it onto a lined baking sheet and dry in a 90°C oven for three to four hours until crisp. Once dried and ground, store it in a sealed container until required. It is a fantastic pantry item that you will find yourself using not only for Spanish mackerel chops but lamb chops, too. • 500 g French shallots, peeled
• 250 g butter
• Sea salt flakes and freshly cracked black pepper • 30 curry leaves
• 1 tsp fenugreek seeds
• 60 g ghee
• 1 kg brown onions, finely sliced
• 12 garlic cloves, finely grated
• 1 tbsp ground cumin
• 1 tsp ground green cardamom
• 1 tsp brown mustard seeds
• 3/4 tsp ground turmeric
• ½ tsp freshly grated nutmeg
• ½ tsp chilli flakes
• ¼ tsp ground cloves
• 2 x 300 g Spanish mackerel chops
• 100 g fresh Spanish mackerel roe (optional) • 1 cup fish stock
• Juice of ½ lemon, or to taste
Preheat the oven to 200°C.
Place shallots in the centre of a square of aluminium foil, add 100 g of the butter, a sprinkle of salt flakes and 10 curry leaves. Secure the foil around the shallots and place on a wire rack set on a baking tray. Roast for 35 minutes or until the shallots are very tender and have begun to take on colour. Remove from the oven and leave to rest for 10 minutes.
Grind the fenugreek seeds to a powder using a mortar and pestle.
Heat the ghee in a large deep saucepan over a medium heat to a light haze, then add the onion and garlic and cook, stirring often, for 25-30 minutes, until a deep golden colour but not burnt. Add the roasted shallots and all the juices from the foil parcel, along with the ground fenugreek seeds, ground spices and remaining curry leaves, and season well with salt and pepper. Cook for a further 5 minutes, then remove from the heat and chill in the fridge until needed.
In a large cast-iron frying pan, melt the remaining butter over a medium heat until just beginning to foam without colour, add the Spanish mackerel chops and, without colouring the flesh, coat the fish in the butter. Add 2 heaped tablespoons of the vadouvan puree and the Spanish mackerel roe, if using. Turn the fish over, pour in the fish stock and bring to the boil.
Cover with a square of aluminium foil, then transfer to the oven and roast for 4 minutes. Remove the foil and turn the fish over, then replace the foil and roast for a further 4 minutes. The fish is ready when the internal temperature at its thickest point registers 44°C on a probe thermometer.
Remove from the oven and turn the fish over so the presentation side is on top. Place on a warm plate. Return the pan to a medium heat and reduce the cooking juices until very thick and shiny. Season with lemon juice and a little salt if needed.
Spoon the thick vadouvan sauce over the Spanish mackerel chop to glaze and serve immediately.