Celebrate Diwali with Michelin-starred chef Atul Kochhar’s pan-fried turbot with broad beans recipe

Atul Kochhar

Diwali welcomes in the New Year for Hindus around the world this weekend. To mark the occasion we asked top Michelin-starred chef Atul Kochhar of London's Benares restaurant to share a dish that will be sure to impress friends and family. Follow the recipe for Pan-fried Turbot with Broad Beans recipe here...

Atul Kochhar's Pan-fried Turbot with Broad Beans recipe  

Serves: 4


Ingredients

4 small fillets of turbot, skin and bones removed
2 tbsp vegetable oil
2 tbsp butter
Small pinch of curry powder
400 grams broad beans, blanched and peeled
200 grams potatoes, cut in ½ inch diced and blanched
2 green chillies, sliced diagonally
2 tbsp mustard oil
½ tsp nigella seeds
½ tsp cumin seeds
1 knob of ginger, cut into thin strips
2 tbsp tamarind Pulp
½ tsp turmeric powder
2 tbsp coriander leaves, chopped
2 tsp sugar
1 tsp salt


Method

1. Heat oil in a wok, add Nigella & cumin seeds, sauté until they pop, add sliced chillies and ginger strips.

2. Add sliced beans and potatoes, sauté and add turmeric, sugar and salt sauté well. Add 2/3rd tamarind pulp and chopped coriander. Keep hot.

3. In a non-stick pan, heat oil and fry turbot fillets. Turn and cook on other side and add butter. While basting with butter, add curry powder and remaining tamarind paste.

4. Remove and keep the fish warm.

5. To plate, place the broad beans and potato mixture in the centre of the plate. Place fish on top and garnish with pea shoot and other mixed cress.

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Keya Modessa, ACHICA Features Writer

View all posts by Keya Modessa, ACHICA Features Writer