Ingredients (Serves 4)
- 4 small fillets of sea bass (about 150 g each)
- 1 ½ tsp salt
- 1½ tsp turmeric
- 1tsp fennel powder
- 30 ml sunflower oil
- 2 medium onions, finely sliced
- 4 sliced green chillies
- 3 garlic cloves, paste
- ½ inch ginger peeled and sliced
- 8 curry leaves
- 350 ml coconut milk
- 2tsp lime juice
- 2tsp tamarind pulp
- Coriander for garnish
Method
- Mix 1 tsp salt and 1 tsp turmeric, and gently rub into the fish fillets.
- Heat the oil in a pan, then sauté the onion, chillies, ginger and garlic. Add the curry leaves and keep cooking until the onions are brown. Add rest of turmeric, salt, tamarind pulp, fennel powder, pour in the coconut milk, heat through, and simmer very gently. Finally add the lime juice
- Pan fry the fish in a separate pan until skin is crisp
- Garnished with coriander & Julian julienne ginger
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Masterchef finalist Daksha Mistry stunning inter-cultural menus for weddings, parties and corporate events here