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6 Serves
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10 minutes
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15 minutes
Vadouvan curry, also known as French curry, is a versatile and unique masala spice blend combining Indian spices and French elements.
This recipe is from The Cook Up with Adam Liaw on SBS Food. You can stream this episode and all seasons free at SBS On Demand.
Photography by Jiwon Kim.
Ingredients
- 1 plate-sized Murray cod (about 1.3 kg), cleaned
- Vegetable oil, for drizzling
- 80 g unsalted butter
- 3 eschallots, thinly sliced
- 2 cm x 3 cm piece ginger, peeled and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 sprig curry leaves
- Lime wedges, to serve
For the vadouvan curry powder (makes extra)
- 15 curry leaves
- 1 tsp fenugreek seeds
- 1 tbsp cumin seeds
- 2 tbsp coriander seeds
- 3 green cardamom pods
- 1 tsp black peppercorns
- 1 tsp brown mustard seeds
- 1½ tsp turmeric powder
- 2 dried red chillies
- 6 cloves
Method
- Preheat the oven to 180˚C (fan-forced). Place the fish onto a lined baking tray and drizzle with a little vegetable oil. When the oven is hot, bake the fish for 15 minutes.
- Meanwhile, combine the vadouvan curry powder ingredients in a small saucepan and place over medium heat. Toast the spices, swirling for about 2 minutes, or until fragrant. Allow to cool slightly, then grind to a fine powder using a spice grinder.
- Return the saucepan to medium heat with the butter. When foamy, add the eschallots, ginger and garlic, and fry until just fragrant, then stir through the curry leaves with 2 tsp of the vadouvan curry powder. Cook, stirring, for 1 minute, then remove from the heat. Transfer the baked Murray cod to a serving platter and spoon over the vadouvan butter. Serve with lime wedges on the side.
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