Fillet of Brill with Banana and a Delicate Curry Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This is a delightful combination for a little-used fish. This recipe can also be used to the same effect with turbot or John Dory. The sauce really should be delicate, so even if you do like your curries hot, I would advise against having it too hot as the flavour of the fish will soon be lost.


  • 4 X 150 g/5 oz fillets of brill
  • 1 banana
  • 1 tbsp oil
  • 25 g/1 oz butter


    Preheat the oven to 180°C/350°F/Gas Mark 4.

    To make the sauce, heat the oil in an ovenproof pan, add the mirepoix of vegetables and the garlic, cover with a lid and sweat until the vegetables start to soften. Add the tomato and the coconut, sweat for a further minute, then add the banana and the mango and continue cooking for a further minute. Stir in the tomato purée and the curry powder. Pour in the fish stock, bring to the boil and place in the oven for 1 hour. The sauce should barely simmer and not be boiling. After 1 hour, remove from the oven, allow to cool and then place in a blender or food processor and blend until smooth. Pass the sauce through a sieve.

    Skin and trim the fillets. Cut the banana into 12 long, thin slices and set to one side.