Use freshly ground hot masala, fresh curry leaves and a block of tamarind.
TO DRINK: A minerally German Riesling with a hint of sweetness pairs beautifully with delicate seafood
The crispiness of the noodles adds a lovely crunch to this dish. If you can get hold of fresh shiitake mushrooms they will enhance the dish even…
Print Recipe The Boat House fish with warm Niçoise, creamed potato, quail egg and tomato and olive chutney Serves: 6 Cooking Time: 50 mins Ingredients 550g potatoes, peeled, boiled and mashed with butter and olive oil 1 quail egg per person (optional) 120g – 160g gurnard fillets per person, pin-boned and skinned butter and olive