- 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
For the crunchy salad dressing
- 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
For the crunchy salad
- 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)
For the masala raita
- 200g/7oz Greek yoghurt
- pinch chaat masala
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.