Kyle plates up a Pan-Seared Snapper with charred eggplant, bok choy, and a flavoursome yellow curry sauce.
For the Yellow Curry Sauce, place the fenugreek, coriander and cumin seeds into a small frypan and place over a low medium heat. Toast until fragrant then remove from the heat and cool slightly. Transfer to a spice grinder and process to a powder.
Place the red chilli, fresh turmeric, ginger, coriander stems and garlic along with 60mls water into the bowl of a food processor. Pulse for 30 seconds to a paste. Set aside.
Place the ghee into a medium frypan over high heat. Add the fish bones and cook, stirring, until golden brown. Reduce the heat to medium and add the onions and allow to sauté until translucent, about 6 minutes.
Add the toasted dry spices, paste, curry leaves and ground turmeric and stir until combined and fragrant. Reduce the heat to low, add 1 cup of water and simmer for 10 minutes.
Add the coconut milk and season with salt, to taste. Simmer until creamy, about 10 minutes. Transfer to a jug for serving.
For the Eggplant and Bok Choy, slice the eggplant into ½ cm slices, place into a bowl and sprinkle generously with salt. Set aside for 20 minutes then rinse to remove salt. Pat dry with paper towel.
Place 1 tablespoon of oil into a large frypan over a medium high heat. Add the eggplant in batches and cook until charred and soft, about 5 minutes on each side. Add more oil to the pan as required. Remove the eggplant from the pan and set aside.
Add more oil to the pan and when hot, add bok choy leaves to the pan, in batches, and cook until golden but still a little crunchy. Remove from the pan and set aside.
For the Pan Seared Snapper Fillet, place 4 tablespoons of oil into a large non-stick frypan and place over a medium heat.
Season the fillets with salt and dust the skin with rice flour. Place into the pan, skin side down, holding down the fillets with a large spatula for 30 seconds to keep the fillets flat. Cook until the flesh side is almost cooked through and the surface is barely translucent. Turn over in the pan and cook for 20-30 seconds. Remove from the pan and set aside.
To serve, arrange the Charred Bok Choy in the centre of each serving plate. Top with a snapper fillet, add some Charred Eggplant and serve with the Yellow Curry Sauce on the side.