The combination of curry, olives, and orange juice is very unusual, but it is so good. I feel so lucky I gave this wonderful recipe a try. My mouth is watering as I’m writing about it! It is great for a weeknight meal or when company’s coming. This recipe is from Ming Tsai’s book, Simply Ming One Pot Meals. He mentions in the book that people should be more aware of mixing curry with olives, and that they definitely will be when they try this. He is right, the taste is out of this world!
- I doubled the amount of chutney per fish as it is light and delicious. If you feel the amount of chutney is too much for 2 people, then you can easily halve it.
- If you’d like to serve more than 2 people, just double the recipe and use a 12-inch skillet.
- The only change I made to this recipe is to cook the onion a little bit before adding the rest of the chutney ingredients. Also, Ming Tsai used shallots instead of the red onion. I’ve tried with both and the taste is equally good using either.
- 2 tablespoons Madras curry powder
- 1/4 cup rice flour, brown rice flour, or cornstarch
- 2 6 to 8 ounce fish fillets ( I used barramundi; Ming Tsai recommends you use butterfish, cod, or farm-raised Chilean sea bass)
- salt and pepper
- 3 tablespoons olive oil, separated (or you can use butter or coconut oil)
- 3 shallots or 1 small red onion, finely diced
- 1/2 cup mixed olives, pitted and minced
- 1 large tomato, diced into 1/4-inch pieces
- juice of 1 orange
- 2 tablespoons chopped cilantro
- Roll or slice of bread as a side
- 1 bunch asparagus
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon dijon mustard
- salt to taste
- black pepper
Cut about 2 inches from the end of the asparagus and discard. Bring a large pot of water to boil.