Spice-crusted Murray cod with capers and curry leaf butter

Ingredients

• 3 tbsp coriander seeds
• 1⅓ cup curry leaves 
• 2 tbsp fennel seeds
• 1 tsp brown mustard seeds
• 2 tsp salt flakes
• 1 tsp black peppercorns
• 10 g moru chillies, fried and pounded in a mortar and pestle
• 2 tsp chilli powder
• 600 g Murray cod fillets, skinless
• 40 g ghee, melted, room temperature
• 200 g thick yoghurt, whisked until smooth
• 100 g butter, diced
• 2 tbsp capers
• 1-2 lemons

Instructions

1. Preheat the oven to 180°C. Heat a medium frying pan over medium heat. Add the coriander seeds and ⅓ cup curry leaves and dry-toast for 4 minutes, or until the seeds darken and the leaves begin to dehydrate. Transfer to a small bowl.
2. Add the fennel and mustard seeds to the same pan and toast for a further 3 minutes, then combine with the coriander seeds and curry leaves. Allow to cool.
3. Use a spice grinder or mortar and pestle to grind the spices together with the salt flakes and black peppercorns to a medium coarse texture. Add the moru chilli and chilli powder and mix well to combine. Set aside.
4. Place the Murray cod fillets on a plate and rub with some of the ghee, then sprinkle generously with the spice blend (you may have some leftover!).
5. Place a large, oven-proof frying pan over high heat with the remaining ghee. When hot, lay your fish fillets in the pan and cook for 1 minute, or until the fish develops a crust. Turn the fillets, then bake for 6-7 minutes (depending on size and thickness).
6. While the fish is cooking, spoon the yoghurt in the centre of your serving platter so it is ready to serve.
7. To make the curry leaf butter, return the medium frying pan to medium heat and add the butter, 1 cup curry leaves and capers. Swirl the pan as the butter melts and cook for 4-5 minutes, or until the butter is brown and the capers and curry leaves are crisp. Stir through a generous amount of lemon juice (to taste) and remove the pan from the heat.
8. When the fish is cooked, plate over the yoghurt and spoon over the curry leaf butter. Serve hot.

Photography by Kitti Gould.

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