Whitefish Cooked with Saffron, Turmeric and Leeks

Serves 4

Ingredients:

2 tablespoons/30 ml ghee or mustard oil
1 medium onion, thinly sliced
1 teaspoon/2 g ground turmeric
6 curry leaves
2 leeks (white and pale green parts only), cut into matchstick-size strips
Small pinch of saffron threads
1 cup/240 ml dry white wine
1/2 teaspoon/3 g salt, plus more for seasoning
Four 6-ounce/170-g skinless, boneless whitefish filets
Curried Cauliflower with Cardamom and Mustard (see recipe)
Coconut Rice (see recipe)

Method:

Heat the ghee in a large frying pan over a medium heat. Add the onions and cook for 4 minutes or until tender. Add the turmeric and curry leaves and cook for a further 2 minutes. 

Add the leeks and saffron and stir well, cooking for a further 5 minutes or until the leeks soften. Add the wine and 1/2 teaspoon/3 g of salt and stir thoroughly.

Reduce the heat to low and bring to a gentle simmer. Sprinkle the fish with salt. Place the fish on top of the leek mixture, then cover with a lid and cook for 8 minutes or until the fish is just cooked through.

Remove the pan from the heat and divide the fish and leek mixture equally among 4 serving plates. Season the sauce to taste with salt. Spoon the sauce over the fish. Serve with the cauliflower and coconut rice.