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Pan Fired Sea Bass

Ingredients
26
Portions
4

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.

Ingredients

26 Total
  • 1 sea bass
  • 4 tbsp oil
  • 1/4 tsp mustard seeds
  • 2 pinches chilli powder
  • 1/4 tsp turmeric powder
  • 250 g boiled potatoes
  • 2 medium green chillies
  • 2 shallots
  • fresh ginger
  • 1 crushed garlic clove
  • fresh coriander
  • 1 lemongrass stalk
  • 1 lime
  • 8 kaffir lime leaves
  • 1 tbsp coriander seeds
  • 1 tsp cumin
  • 1 tsp black peppercorns
  • 3 tbsp olive oil
  • 100 ml coconut cream
  • 1/4 tsp garam masala
  • 100 g spinach leaves
  • 1 tbsp mild curry paste
  • 80 ml tinned coconut cream
  • 1 tbsp brown sugar
  • 200 g lentils
  • 40 g chopped coriander

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