Reagan's Signature Excella Dish
Reagan's Signature Excella Dish
Recipe by Reagan Achilles
Prep time: 40 min utes
Cook time: 30 minutes
Curry pickle sauce :
¼ cup Excella Sunflower oil
2 bay leaves
3 tbsp leaf masala
2 tsp all spice
2 tbsp fish masala
1 cinnamon stick
2 tbsp curry powder
1 large onion, sliced
2 cups vinegar
1 cup sugar
handful of coriander
Curried fried fish:
600g hake fillets
3 tbsp curry spice mix
1½ cups flour
salt and pepper to taste
Mango and tomato salsa :
2 tomatoes, deseeded and chopped
1 tbsp fresh coriander, chopped
½ red onion, chopped
1 red chilli, deseeded and finely chopped
1 large, firm mango, cut into small cubes
1/2 tsp cracked black pepper
1 tbsp sugar, more if you’d like it sweeter
Excella Curry Mayo:
1½ cup Excella Mayonnaise
1½ tbsp curry powder
season to taste
Turmeric tuile :
2 tbsp Excella Sunflower oil, plus extra for frying
Mango salsa pearls:
2 tbsp mango salsa
1 tsp fish sauce
2 tbsp water
1-2 cups Excella Sunflower oil
Roti/taco shell :
2 cups cake flour
4 tbsp melted butter, more for brushing roti’s
1 cup boiling water
2 tbsps Excella Sunflower oil, more for frying
salt to taste
Curry pickle sauce : Heat a pan to medium then add in the Excella Sunflower oil. Saute the onions but just until soft but not caramelized. Once soft, add the bay leaves, cinnamon sticks and cloves while making the curry spice mix. Mix the dry spices in a bowl, scoop out 3 tbsp then set aside.
In the pan, add the vinegar, sugar then the remaining curry spice mix. Reduce heat to a simmer and cook until flavours have come together for about 3-5 minutes. Add water if mixture reduces too quickly. Sauce should still be liquid and not thicken. Switch off stove and transfer sauce into a resealable container.
Curried Fried Fish: Heat up Excella Sunflower oil in a saucepan for deep frying. Pat the hake fillets dry with paper towel. Cut hake fillets into desired shape and size, making sure the pieces are not too small. In a bowl mix the flour with the 3 tbsp spice mix, salt and pepper to make seasoned flour.
Coat fish in seasoned flour and fry in batches until golden brown, draining them on paper towel each time. Place the cooked fish into the pickle sauce container and allow to absorb the flavour. Place in the fridge or leave at room temperature if eating soon.
Mango and tomato salsa : Mix all the ingredients into a bowl adjusting seasoning to taste then place in the fridge to chill.
Excella curry mayo : Mix ingredients together in a bowl, adjusting seasoning to taste then transfer into a squeeze bottle and chill in the fridge.
Turmeric tuile : Whisk all the ingredients together until smooth. Brush a light amount of the Excella Sunflower oil onto a medium hot pan then drop about a tbsp of the batter at time and allow to fizzle until all the liquid has evaporated. Remove tuile gently from the pan using an offset spatula or blunt knife. Set on paper towel until time to serve.
Mango salsa pearls : Place the Excella Sunflower oil in a jug and chill in the freezer for about 20 minutes . In the meantime, bloom the gelatin by mixing it with the water for about 3-5 minutes. Separately, make the pearl juice by placing the salsa and fish in a blender and blend until very smooth. Strain with a sieve then add to a small saucepan with the bloomed gelatin and stir until it just starts to bubble.
Remove from saucepan and transfer into a squeeze bottle and begin adding droplets of the liquid into the now chilled oil. Make as many pearls as possible before straining through as sieve. But only strain as close as possible to serving.
Roti/taco shell: Mix all ingredients together in a bowl and kneading slightly before forming small equal balls to roll flat. Roll into desired size and thickness then oil pan then toast each of the roti’s until fully cooked and and has golden brown spots.
Assemble the taco starting with a good smear of the curry mayo on the inside of the roti, followed by the curried fried fish, salsa, salsa pearls and the turmeric tuile. Enjoy!