Curry Turbot Recipe

Curry Turbot Recipe

• 5g green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 lb (450g) turbot fillets, skin on
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup white wine (optional)
• 1/4 cup coconut milk
• 1 tablespoon curry powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro, for garnish
• Optional: 1/4 cup toasted sesame seeds, for garnish

1. Prepare the Green Tea Rubs:
   • Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the turbot fillets.
2. Season the Turbot Fillets:
   • Pat the turbot fillets dry with paper towels. Rub the green tea rubs all over the fillets, pressing the rubs into the flesh to ensure they adhere well.
3. Sauté the Aromatics:
   • Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
4. Simmer the Sauce:
   • Stir in the curry powder, garam masala powder, turmeric powder, and red chili powder. Cook for 1-2 minutes, or until the spices are fragrant.
5. Combine the Ingredients:
   • Add the coconut milk, chicken broth, and white wine (if using) to the skillet. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes.
6. Cook the Turbot:
   • Place the seasoned turbot fillets, skin-side down, in the skillet with the sauce. Cook for about 5-7 minutes per side, or until the fish is cooked through and flakes easily with a fork.
7. Finish and Serve:
   • Transfer the turbot fillets to a serving plate. Spoon the sauce over the fillets. Garnish with chopped fresh cilantro and, if desired, toasted sesame seeds.
8. Serve Immediately:
   • Serve the Curry Turbot immediately, enjoying the tender, flavorful fish with the rich, aromatic sauce and the subtle hint of green tea from the rubs.