Alleppey sauce

Heat the coconut oil in a saucepan over a medium heat.
Add the black mustard seeds and allow them to crackle. Add the fennel seeds, fenugreek seeds and curry leaves.
Add the shallot, ginger and green chilli. Sweat gently without colouring until the shallot is soft and translucent.
Add the tomato and cook for approximately 4 minutes until softened and beginning to break down.
Add the fish stock and reduce by approximately one-third.
Add the coconut milk and simmer gently for 5 minutes.
Add the coconut cream and cook for a further 2 minutes. Do not allow the sauce to boil aggressively.
Pass through a fine chinois lined with muslin, pressing gently to extract the flavour while keeping the sauce clean.
Return to a clean saucepan and season with salt.
Just before serving, add the diced raw mango and lime juice. Warm gently for 30 seconds without cooking the mango completely.
Check the balance. The sauce should have the richness of coconut, aromatic warmth from the spices and curry leaf, and a clean acidity from the mango and lime.

raw mango pickle

Peel the raw mango and cut into fine julienne or 3mm dice.
Toast the mustard and fennel seeds briefly in a dry pan.
Combine the rice vinegar, lime juice, sugar, salt and turmeric.
Add the toasted spices and pour over the mango.
Leave to pickle for a minimum of 30 minutes.

curry-leaf oil

Heat the oil to approximately 80°C. Take off the heat.
Add the curry leaves and allow them to infuse for 20–30 minutes.
Blend briefly until the leaves are fully broken down.
Pass through a fine chinois and reserve.

charred baby leek

Trim the baby leeks and split them lengthways.
Heat a heavy-based pan until very hot.
Add the coconut oil and place the leeks cut-side down.
Cook until deeply charred on the cut surface while retaining some bite.
Season lightly and keep warm.

turbot

Remove the turbot from refrigeration approximately 15 minutes before cooking.
Pat the skin completely dry and season lightly with salt.
Heat the neutral oil in a heavy-based frying pan over medium-high heat.
Place the turbot skin-side down and press gently with a fish spatula for approximately 20 seconds to prevent the fillet from curling.
Cook until the skin is deeply golden and crisp and the heat has travelled approximately two-thirds of the way through the fillet.
Turn the turbot and add the butter, crushed garlic and curry leaves.
Baste continuously with the foaming butter for approximately 30–60 seconds, depending on the thickness of the fillet.
Remove from the pan and rest for 1–2 minutes.
The turbot should remain moist and pearlescent in the centre rather than being cooked dry.

to finish

Warm the Alleppey sauce gently. Check the seasoning and acidity.
Spoon a generous pool of sauce into the centre of each warm plate.
Place the turbot on top, keeping the crisp skin completely exposed.
Place the charred baby leek alongside the fish.
Add a small amount of the raw mango pickle beside the leek.
Cut a few very fine strips of fresh raw mango and place sparingly around the fish.
Finish with 4–5 drops of curry-leaf oil.
Add a few crisp fresh curry leaves and, if desired, a very small amount of toasted coconut.
Serve immediately.