Ingredients

• 1 tbsp olive oil
• plus extra for greasing
• 375g/13oz boneless turbot fillet
• 400g/14oz mussels in shells
• scrubbed and debearded
• cooked and picked (with a few left in shells)
• 400g/14oz clams in shells
• cooked and picked (with a few left in shells)
• 8 large prepared prawns
• cooked and peeled
• 2 large prepared octopus legs
• cooked and cut into 2.5cm/1in pieces
• 3 tbsp coconut oil
• ¼ tsp mustard seeds
• 1 onion
• finely chopped
• 20 curry leaves
• 3 dried red chillies
• 2 tsp garlic and ginger paste
• 1–2 tbsp blitzed plum tomatoes
• ½ tsp ground turmeric
• ¼ tsp chilli powder
• 400ml/14fl oz coconut milk
• 2 small green mangoes
• peeled and sliced
• 3 tbsp tamarind paste
• squeeze of lime juice
• 200g/7oz cooked black wild rice
• 400g/14oz cooked basmati rice (leave it slightly undercooked)
• 2 tbsp fried onions
• to finish
• 10 fried curry leaves
• to finish
• ½ sheet ready-made dough sheet
• to seal the dish
• flour
• for dusting
• salt
• ½ garlic clove
• finely chopped
• 1 fresh red chilli
• finely chopped
• 2 tbsp ground coriander root
• 1 tbsp fish sauce
• 1 tbsp sugar syrup
• 1 tbsp lime
• 1 tbsp olive oil
• 100g/3½oz mixed salad cress
• ¼ mooli
• grated
• 1 shallot
• finely chopped
• 1 tomato
• chopped
• 1 carrot
• grated
• ¼ cucumber
• chopped
• 50g/1¾oz pea shoots
• few fresh dandelion leaves (optional)
• few endive leaves (optional)
• 200g/7oz Greek yoghurt
• pinch chaat masala

Directions

• Heat the olive oil in a frying pan and
• once hot
• add the turbot. Sear for a few minutes on each side until just cooked. Leave to cool
• chop into pieces and then add to a bowl with the mussels
• clams
• prawns and octopus.
• Heat the coconut oil in a large frying pan. Add the mustard seeds and cook until they start to pop. Add the onion
• curry leaves
• dried chillies and garlic and ginger paste. Season with salt. Cook until the onions are lightly browned and then add the blitzed tomatoes
• turmeric and chilli powder. Add a splash of water and cook for 1 minute.
• Pour in the coconut milk and 100ml/3½fl oz of water. Add the mango and bring to the boil. Add the tamarind
• reduce the heat and simmer for 10 minutes
• or until the sauce has thickened.
• Add the seafood and fish to the pan then bring to a simmer again. Add the lime juice and season again with salt
• if desired.
• Preheat the oven to 180C/160C Fan/Gas 4. Grease a large casserole dish with oil.
• Transfer the seafood mixture to the casserole dish. Cover evenly with all of the cooked rice and then add the fried onion and curry leaves on top.
• Roll out the dough sheet on a lightly floured work surface to a thickness of 1cm/½in. Cut out a shape that is slightly bigger than the top of the casserole dish. Place the dough lid over the casserole
• pressing around the edges to seal. Cook in the oven for 20 minutes. Leave to cool slightly before cracking open and removing the dough lid.
• For the salad dressing
• mix all of the ingredients in a small bowl. Place all of the salad ingredients in a bowl
• pour over the dressing and stir to combine.
• Mix the yoghurt with the chaat masala. Serve the biryani with the crunchy salad and raita on the side.