The garlic-curry crisp in this recipe is your new secret weapon—the crunchy topping can embellish most other proteins, like braised chicken or roasted vegetables. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right. The plate pictured above is by Mondays.
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
Preheat oven to 325°. Rub fish with oil on a parchment-lined rimmed baking sheet; season with salt. Bake fish until flesh is opaque and begins to flake, 12–16 minutes.
Step 2
Meanwhile, melt ghee in a small skillet over medium heat. Add garlic and mustard seeds and cook, shaking pan occasionally, until garlic is just beginning to turn golden and seeds begin to make a popping noise, about 4 minutes. Stir in ginger and curry powder and cook, stirring, until fragrant, about 20 seconds. Remove from heat; season lightly with salt.
Step 3
Toss celery, celery leaves, and onion in a small bowl. Finely grate zest and squeeze in juice from lemon into bowl; season with a pinch of salt. Toss to combine.
Step 4
Divide fish between plates. Spoon garlic curry over. Top with celery salad.
