Here I make a white fish curry using sea bass fillets, definitely a dish to try for anyone who likes sea food but never had it in a curry before!
Ingredients:
Serves 2
marinade:
1 tbsp oil
1/2 tsp turmeric
1/2 tsp chilli
1/2 tsp salt
Main ingredients:
2 sea bass fillets
1/4 cup of vegetable oil
handful of flour
2 tsp mustard seeds
2 bay leaves
1 cup of grated onion (1 medium onion)
1 tsp salt
2 heaped tsp garlic
1/2 a green pepper - sliced
1/2 a red pepper - sliced
3 green chillies
1 cup grated tomatoes
1 + 1/2 tbsp tomato puree (watch me make it here: [ Ссылка ] )
5 baby new potatoes - halved
*spice mix
1/2 tsp turmeric powder
1 tsp curry powder
1/2 tsp chilli powder
2 tsp coriander powder
Method:
First thing to do before you're ready to cook is marinate!
use the above marinade and mix together before lathering over your two fish fillets.
Leave it for half an hour to help the flavours penetrate the sea bass.
When you are ready to start cooking get your sea bass fillets and dust lightly on both sides with flour, this helps prevent sticking and keeps the fillets from breaking up in the dish.
Pan fry skin side down for 5 minutes on a medium heat, try not to move it at all till it looks well cooked, then flip and cook for 5 minutes on the other side. Remove and let drip dry if oily.
Now for the curry sauce!
Prepare your vegetables before hand and your spice mix.
Add a 1/4 cup of vegetable oil to the pan of your choice, one that can fit both sea bass fillets comfortable lengthwise is perfect.
bring it to a medium heat, it should just barely begin to sizzle.
Add your 2 tsp of mustard seeds and move about in the pan, stir for a minute.
When they begin to pop and crackle, immediately add 2 bay leaves and your cup of grated onions. Stir fry until the onions begin to go golden and translucent, should only take a couple of minutes if you turn the heat up to medium/high.
Add your 2 heaped tsp of garlic and stir into the onions. add a splash of water if it looks a little dry.
cook for a minute before adding your 1/2 a green and red pepper along with your 3 green chillies. make a cut on the chillies or break the tip off, this will help it release its flavour into the dish.
cook for a minute or two while stirring until the peppers have got nice and hot. Add your spice mix and mix it into the dish, if the dish suddenly looks dry now your spices have absorbed the moisture, add a couple of splashes of water. Continue to stir fry for another minute.
Add your grated tomatoes and tomato puree, stir to combine and cook for a minute.
At this point curries tend to spit and become messy to cook, so if you have a lid or turn the heat down slightly and take your time that's fine.
once everything is nice and combined, add your baby new potatoes
and a 1/4 cup of water or enough so that the potatoes are mostly covered. Put the lid on your pan and cook for 15 minutes checking every 5 to stir and prevent sticking, add water if it starts to dry out because you are essentially boiling the potatoes in the sauce.
when your potatoes are soft and have absorbed the flavour of the sauce, finish the dish by adding your fish fillets, covering in your sauce and cooking for 5-10 minutes until the sauce has reduced nicely.
