Pan Fired Sea Bass

Method

• 1

  Step 1

  Bombay potatoes. Heat the oil in a pan on a medium heat setting.
  
• 2

  Step 2

  To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds.
  
• 3

  Step 3

  Add the chilli and turmeric powders to the sizzling seeds, and salt to taste.
  
• 4

  Step 4

  Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.
  
• 5

  Step 5

  Green masala sauce. Place all of the ingredients in a food processor and blitz to a paste.
  
• 6

  Step 6

  Lime & coconut dhal. Heat the curry paste in a pan for 1 min.
  
  
• 7

  Step 7

  Pour in the coconut cream and stir to combine.
  
• 8

  Step 8

  Add the lime zest, brown sugar and lentils. Bring to a simmer and cook for 10 mins, adding a squeeze of lime juice and seasoning.
  
• 9

  Step 9

  Stir through a handful chopped coriander and serve with warmed naan breads.
  
• 10

  Step 10

  Sprinkle extra coriander on the dhal if you like. Great warm or at room temperature.