Sea Bass Curry Recipe with Fenugreek Potatoes
Classic European styling meets classic Indian Flavours in this sea bass curry! Sure it looks fancy but it is all very simple and cooks in around 30 minutes!
Servings 2 Servings
Calories 714kcal
Ingredients
For the Fish
- 4 Sea Bass Fillets
- ¾-1 teaspoon Turmeric
- ¼-½ teaspoon Salt
For the Potatoes
- 350 g Waxy Potatoes 2 Cups
- 1 Large Tomato 200g
- 1 Small Red Onion 75g
- 25 g Ghee 2 tablespoon
- 1 tablespoon Fenugreek
- ½ teaspoon Salt
For the Sauce
- 2 Dried Red Chilli Peppers
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander Seeds
- 1 teaspoon Brown Mustard Seeds
- 1 Medium Echalion or Banana Shallot 50g
- 3 Garlic Cloves
- 2 tablespoon Cooking Oil
- 125 ml Coconut Milk ½ Cup
- 20 g Tamarind ¾" Cube
- 20 ml Boiling Water 1 tablespoon + 1 teaspoon
- ½ teaspoon Turmeric
- ¼ teaspoon Salt
Instructions
- Cut the potatoes into 1-1.5cm (½") chunks and cook in boiling salted water in an 18cm or 7" saucepan until just cooked, around 15 minutes.
- In a dry 28cm or 11" frying pan, toast the cumin, coriander, mustard seeds and dried chilli pepper for 60 seconds over a high heat.
- Grind these spices to a fine powder, add half of the turmeric and set aside.
- Peel the garlic and shallot, and roughly chop them, then place them in a mini blender with a tablespoon of water and blend to a smooth paste.
- Remove the seeds from the tomato and cut it into a 1-1.5cm (½") dice.
- Finely dice the red onion.
- By now, the potatoes should be cooked, drain them and lightly crush them with the back of a fork.
- Place the tamarind in a small bowl and pour over the boiling water. Mash it a little, then let it sit for 10 minutes. After it has soaked, mash it again, then pass it through a fine-mesh sieve.
- Add the ghee to a 28cm or 11" frying pan and melt.
- Then add the onion, tomato and fenugreek to the ghee and cook for a minute or two
- Then add the crushed potatoes and cook for 4-5 minutes.
- Heat the cooking oil in an 18cm or 7" saucepan over a medium- high heat and add the spice blend and cook for 30 seconds.
- Add the blended onion and garlic and cook for another 5 minutes.
- Add in the coconut milk and tamarind.
- Stir and simmer on low whilst we cook the fish.
- Make diagonal slits just through the skin of the fillets.
- Generously season the fish fillets with salt and then sprinkle with the remaining turmeric.
- Add a little oil to a 30cm or 12" nonstick frying pan over a medium-high heat.
- Add the fish skin side down and cook for 1-2 minutes, then flip and cook for another minute.
- Plate up with the potatoes in the middle of a plate, add sauce around the sides and then place the fish fillets on top of the potatoes.
Notes
Try and get your fishmonger to fillet the fish, my timings for this recipe assume that is the case.
Nutrition
Serving: 1 | Calories: 714kcal | Carbohydrates: 58g | Protein: 28g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 18g | Cholesterol: 96mg | Sodium: 1019mg | Fiber: 9g | Sugar: 9g
