750g Blue Grenadier fillets, skin off, bones removed
4 tablespoons vegetable oil
1 brown onion, finely sliced
6 fresh curry leaves (see notes)
1 teaspoon brown mustard seeds
1 teaspoon ground turmeric
Salt flakes, to taste
2 teaspoons finely chopped ginger
1 small green chilli, seeded and chopped
350g desiree potatoes, steamed, peeled and diced (see notes)
Ground cumin, to taste

 

Coriander & Mint Sauce
¼ cup coriander leaves
¼ cup mint leaves
1 clove garlic, chopped
1 teaspoon finely chopped ginger
1 small green chilli, seeded and chopped
2 teaspoons white sugar
½ teaspoon salt flakes
100ml plain yoghurt

Make the Coriander & Mint Sauce: puree coriander, mint, garlic, ginger, chilli, sugar and salt in a blender. Add a little of the yoghurt if necessary to make it into a smooth paste. Transfer to a small bowl, stir the remaining yoghurt through well, cover and refrigerate until ready to serve.

Cut the fillets into large bite-sized portions and sprinkle liberally with salt and cumin.

Heat half the oil over a medium heat in a heavy-based frying pan, add the onion, curry leaves, mustard seeds, turmeric and a good pinch of salt and cook until the onions are pale golden and soft. Add the ginger, chilli and potatoes and cook until the potatoes begin to colour. Remove from heat and keep warm until ready to serve.

Heat remaining oil in a heavy-based frying pan, add the fillets in a single layer and cook for 2 minutes, turn and cook the other side for another minute or so, until the flesh flakes easily when tested with a fork.

Divide the potato mixture between plates, top with the fish and spoon some of the sauce over the top. Pass the remaining sauce separately.