Seared Hapuku & Roast Bombay Potatoes

• While the veggies are cooking, thinly slice 
onion (see ingredients).
• Finely chop garlic. 
• Heat a large frying pan over medium-high heat. 
Add flaked almonds and toast, tossing, until 
golden, 2-3 minutes. Transfer to a small bowl. 

• Return saucepan to medium heat with the 
butter and a drizzle of olive oil. Add onion and 
cook until softened, 6-8 minutes.
• Add brown mustard seeds and garlic and cook 
until fragrant, 1 minute. 
• Add potato and toss to coat. Add baby broccoli 
and toss to combine. Season to taste with salt 
and pepper. Cover to keep warm. 

• While the onion is cooking, in a medium bowl, 
combine half the Bengal curry paste and 
a drizzle of olive oil in a medium bowl. Add 
hapuku fillet and turn to coat. 
• Return frying pan to medium-high heat with a 
drizzle of olive oil. When the oil is hot, add fish 
and cook until just cooked through,  
3-4 minutes each side. Transfer to a plate to rest. 
TIP: Fish is cooked through when it turns from 
translucent to white.

• Return frying pan to medium-high heat. 
• Add remaining Bengal curry paste and cook, 
stirring until fragrant, 1 minute.
• Add coconut milk and cook, stirring, until 
slightly thickened, 2-3 minutes. Stir through any 
resting fish juices and season to taste.