Spiced Pan-Fried Tusk on a Lightly Spiced Tomato Sauce

Spiced Pan-Fried Tusk on a Lightly Spiced Tomato Sauce
Fishboxer Claire Wallace-Watson from Newcastle

Tusk has a similar taste to lobster so the light spices complement its flavour perfectly.


















  •  4 tusk portions
  •  1 tsp mild or medium curry powder
  •  1 tsp paprika
  •  1 tsp garlic powder
  •  ½ tsp chilli powder
  •  2 tbsp coconut oil or vegetable oil



  •  2 tbsp vegetable oil
  •  1 medium onion (finely sliced)
  •  1 clove of garlic (chopped)
  •  1 red chilli (deseeded and finely chopped)
  •  ½ tbsp root ginger (finely chopped)
  •  1½ tbsp mild or medium curry powder
  •  1 400g can of chopped tomatoes
  •  1 400g can of coconut milk
  •  1 tsp sugar
  •  Salt and pepper (to taste)
  •  15g fresh coriander (chopped)



















  1.  For the sauce, heat the oil in a large saucepan.
  2.  Add the onion, garlic, chilli and ginger and cook gently for 5 mins, until softened but not coloured.
  3.  Add the curry powder and cook for 1 min, until fragrant.
  4.  Add the tomatoes, coconut milk and sugar and bring to the boil.
  5.  Season with salt and pepper and simmer over a moderate heat for approximately 20 mins, until thickened.
  6.  For the fish, mix together the curry powder, paprika, garlic powder and chilli powder and rub all over the fish.
  7.  Set aside for 10 mins.
  8.  Heat the coconut oil in a large frying pan and fry the tusk portions for 3-5 mins on each side depending on thickness.
  9.  Stir the chopped coriander into the sauce and then put a spoonful on each serving plate.
  10.  Remove the tusk portions from the pan and place on top of the sauce.
  11.  Serve immediately with baked potatoes and green vegetables.