Seared John Dory & 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 the 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 and cover to keep warm. 

• While the onion is cooking, combine half the 
Bengal curry paste (see ingredients) and a 
drizzle of olive oil in a medium bowl. Add John 
Dory fillets and toss to coat.
• Return the 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. Reserve the bowl with any 
leftover curry paste (this will go into your sauce). 
Transfer John Dory to a plate.

• Return the 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 
thickened slightly, 2-3 minutes. Stir through any 
resting juices and season to taste.