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Recipe: Curried Whiting with Wild Garlic

09 May 2018 at 11:28


Wild garlic is growing everywhere right now, providing glorious carpets of green. It is often called ramsoms or ramps and has dark green leaves and in a few weeks the white star shaped flowers will blossom. The leaves are very good in salads or soups and make a superb pesto or there is a good one available to buy on the market. The flowers make a very pretty garnish. Always wash the leaves when you harvest them from the wild. In this dish they provide a delicious garlic flavour but also the colour is a good contrast to the yellow sauce.


350g Whiting fillets
1 tsp cumin seeds
1 tsp coriander seeds
Tsp fennel seeds
1 dried chilli
1 tblsp cold pressed rapeseed oil
1 onion peeled and sliced thinly
200g tinned chopped tomatoes
1 tsp turmeric
2 tblsp grated coconut cream
Good handful of wild garlic leaves, roughly shredded


  1. Cut the fish into 2-3 cm chunks.
  2. Grind the whole spices roughly with the chilli.
  3. Heat a large frying pan and cook the onion in a little oil for a few minutes until soft, stir in the spices and cook dry for a few minutes.
  4. Add the tomatoes and stir to mix in, fill the can with water and add to the pan and simmer for a few minutes.
  5. Stir in the coconut cream and push the pieces of fish into the mixture, and as it comes to the simmer, stir in the wild garlic, The dish is ready when the fish is cooked about 7 minutes.
  6. Serve with rice


Recipe by Christopher Trotter
Food photography by Caroline Trotter