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Latchet curry with tomato, mustard seeds and curry leaf

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Matthew Evans

Abstract

Mustard seeds and curry leaves are typical ingredients in the cuisine of Southern India. In a slight cross-cultural experiment, I use a mild olive oil in this dish to good effect, though you can use vegetable oil or even an oil and butter mix. Latchet is often confused with Gurnard which is similar in appearance, taste and texture, but you can use either, or any other firm, white-fleshed fish fillets.


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