INGREDIENTS:

• 1 x Red onion, peeled
• 10 x Cloves of garlic
• 200g x Peeled ginger
• 500ml x Passata
• 1x Tin of coconut milk
• 250g x Poretti no4 beer
• 75g x Plain flour
• 100g x Rice flour
• 2 x Shots of vodka
• 2 x 400g fillets of gurnard, pin boned
• 30 x Curry leaves
• 2 tbsp x Black mustard seeds
• 1 tsp x Turmeric
• 1 x Large Gherkin, chopped finely
• 1 tbsp x lilliput capers finely chopped
• 3ltr x Rendered beef fat
• Flour for dusting
• Sea salt
• Vegetable oil

METHOD:

Chip shop curry sauce

1. Blend the onion, garlic and ginger in a blender with a little vegetable oil until smooth.
2. Place on a medium heat with a little more oil on the stove.
3. Once lightly golden add curry powder and cook out for a couple minutes.
4. Add passata and coconut milk and cook for 45 mins or until thick stirring continuously.
5. Lightly roast the mustard seeds and turmeric in a pan with a little oil until aromas are released.
6. Pour the curry sauce into a bowl and spoon over the turmeric and mustard seed oil.

Beer batter

1. Place the 2 flours in a bowl and slowly start to add the beer, whisking continuously until all the beer has been incorporated.
2. Whisk in the vodka, and chill well.
3. When cold, pour into an espuma gun and charge with 2 cream chargers.

To finish

1. Heat the beef fat in a pan until it reaches 180c.
2. Lightly flour the gurnard, and release the batter into a container, pull the gurnard through the batter, making sure the gurnard is completely coated, carefully place into the fat.
3. Using your fingers lightly flick the fish with the remaining batter.
4. When the fish is golden, remove with a slotted spoon and drain well on paper.
5. In the same fat fry the curry leaves for a few seconds. Drain on the paper.
6. Mix the capers and gherkins and place small piles on the fish, garnish with the curry leaves and season well with salt.