Recipes
Sea Bass Keralan Style
How to Make Sea Bass Keralan Style
Fish:
Blitz all the marinade ingredients in the oil to create the marinade. Place the fish in a shallow dish and add the marinade ensuring the fish is entirely covered. Rest the fish in the marinade for an hour.
Roast the fish in an oven for 8-10 minutes at 180-200 degrees (fan).
Sauce:
Heat the oil in a pan and add the mustard seeds. When they splutter add curry leaves and asafoetida. Then add the chopped onion and chopped ginger and cook for around 3 minutes on a medium heat until the onion and ginger are soft. Then add the green chilli,the ground turmeric and red chilli powder.
Add the chopped tomatoes and cook together for 5 to 8minutes on a medium flame.
Then add the coconut milk and adjust the seasoning to taste.
Simmer the sauce on a low heat for 8-10 minutes.
Finish with a squeeze of fresh lime.Place the sauce in a shallow bowl and plate the fish on top to serve
Notes from the kitchen
Links to other recipes and useful information about this recipe:
For more recipes from Chef Dev Biswal visit the Ambrette website
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Ingredients for Sea Bass Keralan Style
For the fish and marinade:
4 x Fillets of Sea bass
25ml Rapeseed Oil
1 x Stick Lemongrass
2 x teaspoon finely chopped ginger
½ Green Chilli
1 x teaspoon Chaat Masala
Salt to taste
Juice of half a lemon and zest
8 x Lime leaves
100 grams Coriander roots
For the sauce:
25ml coconut oil
½ tsp Mustard Seeds
1 sprig of curry leaves
1 x teaspoon of Asafoetida
1 x chopped Red Onion
2 inches of ginger finely chopped
Half a green chilli finely chopped
2 x teaspoon of ground turmeric
1 x teaspoon of red chilli powder
1 x Medium sized tomato finely chopped
100ml Coconut Milk
Squeeze of fresh lime
