We recently partnered Rick Stein for his live show at the London Palladium, where a wine from our range was matched with each delicious dish prepared on the night. Over the coming weeks we are going to share the recipes with you along with the wine matches that were chosen. If you decide to try your hand at any of the recipes, don’t forget to share it with us on our Facebook or Twitter pages.
SERVES 4 – 6
60ml vegetable oil
1 tbsp yellow mustard seeds
1 large onion, finely chopped
15g/3 cloves garlic, finely crushed
30 fresh curry leaves
2 tsp Kashmiri chilli powder
2 tsp ground coriander
2 tsp turmeric
400g can chopped tomatoes
100ml Tamarind liquid
2 green chillies, each sliced lengthways into 6 pieces, with seeds
1 tsp salt
700g snapper fillets, cut into 5cm chunks
Boiled basmati rice, to serve
Heat the oil in a heavy-based saucepan or karahi over a medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the onion and garlic and fry gently for about 10 minutes until softened and lightly golden. Add the curry leaves, chilli powder, coriander and turmeric and fry for 2 minutes, then stir in the tomatoes, tamarind liquid, green chillies and salt and simmer for about 10 minutes until rich and reduced. Add the fish, cook for a further 5 minutes or until just cooked through, and serve with plain rice.
The unctuous joys of top-drawer Chateauneuf du Pape Blanc with viscous peach and apricot fruit, married to sublime texture and fine acidity. A perfect match for an exotic, spicy dish such as this.