yellow curry powder

Toast the curry leaves until dry then leave to cool.
Blend all ingredients to a fine powder

pickled mushroom

Combine all ingredients for the pickling liquor.
Bring to a boil then pour over the prepared mushrooms.
Allow to cool then refrigerate.

cashew nut garnish

Toast the cashew nuts and pumpkin seeds on separate trays in a 170 degree oven, tossing regularly.
The cashew nuts will take approximately 12 minutes, whilst the pumpkin seeds can take closer to 20 minutes.
Coarsely chop the nuts and seeds, then combine with the smoked rapeseed oil. Season.

spiced courgette sauce

Start by frying the coriander seeds, fenugreek and curry leaves in a little vegetable oil.
Once the seeds have started to take on colour and pop, add the shallots and a good pinch of salt.
Sweat for 5 minutes before adding the garlic and red chillies. Cook for another 5 minutes.
At this point turn up the heat and add the thinly sliced courgettes. Season well.
Fry for 30 seconds then add the yellow curry powder. Cook for 10 minutes on a relatively high heat, stirring regularly.
The aim is simply to cook the courgettes enough to allow us to blend to a smooth sauce consistency.
Transfer the pan contents to a blender and blend on highest speed until completely smooth (roughly 5 minutes, thermomix speed 10).
Pass through a chinois into a bowl over ice.
The addition of the yellow curry powder means the sauce will never be a vibrant green due to the turmeric, however adding the spinach whilst blending will help provide a somewhat more pleasing colour if desired.

roasted courgette

Lightly score the courgette in a cross hatch pattern.
Half an hour before cooking season liberally with Maldon salt. When ready to cook, wipe off the excess salt.
Heat a stainless steel pan, add rapeseed oil and sear the courgette until well coloured.
Transfer to a baking tray and roast in a 180 degree oven for approximately 10 minutes or until courgette is easily pierced with a knife.

chalkstream trout

Dissolve the salt and sugar in the water and chill.
Brine the fish for 13 minutes, rinse off excess marinade and allow the fish to air dry in the fridge for at least a few hours, preferably overnight.
Heat a stainless steel pan, add vegetable oil and place the fish skin side down.
Depending on the thickness of the fish, cook for approximately 2 minutes. Then flip the fish, add butter and baste very briefly.
Remove the fish from the pan and leave in a warm place to come up to temperature (we cook to around 43 degrees).

serve

To serve, warm the courgette sauce, season with lemon juice if required.
Place the chalkstream trout on one side of the plate.
Next to this place a teaspoon of the cashew nut mix, and a pickled mushroom.
Dust the roasted courgette lightly with more yellow curry powder then slice on a bias and place on the other side of the plate.
Spoon some of the courgette sauce between the fish and courgette.