Kerala-style sea bream and potato traybake with tangy okra 'chips'

3
60 minutes

Ingredients

  • 1 Keralan curry sauce
  • 2 medium potatoes, peeled and cut into 1–2cm cubes
  • 6 Padrón peppers, or 1 small green pepper
  • 3 sea bream fillets
  • 70ml of chicken stock, or water
  • 1 dash of lemon juice
  • vegetable oil
  • salt
  • pepper

Crispy okra topping

  • 175g of okra, topped and tailed, halved lengthwise and sliced lengthwise into 2–3 slices, depending on how big they are
  • 2 tbsp of gram flour
  • chaat masala, to taste (around 2–3 tsp)

Method

1
Preheat the oven to 220°C/gas mark 8
2
Place the cubed potatoes onto a baking tray, drizzle with a little oil and season. Roast in the oven for 12 minutes
3
Meanwhile, heat 1 teaspoon of the oil in a small pan. When hot, add the whole spices from the spice packet and cook until popping, turning the heat down as they do. Add the sauce and stock to the spices, mix well and set aside
4
Add the padron peppers to the potatoes, and a little oil if the pan is a little dry. Cook for a further 7 minutes, then check if the potatoes are soft
5
Preheat several inches of oil to 180°C in a deep saucepan, wok or deep-fryer
6
Toss the sliced okra in the gram flour until thoroughly coated, then add to the hot oil in two separate batches so as not to overcrowd the pan. Cook over a low-medium heat. When crisp, around 5–6 minutes, drain with a slotted spoon and place on a kitchen roll-lined plate. Continue with the next batch. When they are all done, toss in 1 ½ teaspoons of the chaat masala. Taste and adjust the seasoning if necessary – they should be salty and tangy
7
Once the potatoes are done, turn the oven down to 180°C/gas mark 4
8
Make space to put the fish down by moving the potatoes a little. Add he fish fillets, skin-side down, and pour over the sauce. Return to the oven and cook for 8–10 minutes, or until the fish is cooked
9
Squeeze over the lemon juice and serve with a towering pile of the crispy okra as a delicious garnish over the fish