John Dory with potato rasam

Peel 2 medium potatoes, cut into cubes, reserve the off-cuts

Place a wide-bottomed pan over a medium heat and add a little olive oil and a knob of  butter. Fry a chopped shallot, 2 chopped cloves of garlic and 1/4 green chilli for 2-3 minutes

Add 1/2 tsp asafoetida, 1/2 tbsp ground coriander, 1/2 tbsp ground cumin, 1/4 tsp turmeric, 1 quartered tomato and the potato trimmings to the pan and cook for a further 2-3 minutes

Add 1 tbsp tamarind paste, 0,5 l chicken stock and 1/2 tbsp  palm sugar and cook until the potato starts to soften and disintegrate. Strain off the liquid and reserve the broth

In a separate pan, boil the potato cubes in water until they begin to soften

Toast 2 tbsp mustard seeds in a large dry pan until they start to pop, then add 1 tbsp dried curry leaves followed by the strained broth and the potato cubes

Season with 1/2 tbsp soy sauce and black pepper to taste and leave to simmer over a low heat for 5-10 minutes. Then, add 1 tbsp lime juice and 1/2 handful roughly chopped fresh coriander

Meanwhile, place 2 John Dory fillets in a steamer over a pan of simmering water and steam for 5 minutes or until cooked through

Divide the rasam across 2 plates and lay the John Dory fillets on top. Squeeze a little lime juice over the fish and serve immediately

Feeds 2

(Here Shaun Hills original recipe for four)

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