Ingredients:
450-500 gms Sea bass
1 teaspoon Salt
1/2 teaspoon Red Chilli Powder
2 teaspoon Coconut Oil
1 Zucchini, sliced as ribbons
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds
8-10 Curry Leaves
2 Bird’s eye chili, slit
1 medium Onion, chopped
1 teaspoon garlic, chopped
1 teaspoon ginger, chopped
3-4 Cherry Tomato
1 teaspoon Red Chilli Powder
1/2 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1 teaspoon Garam Masala
1/4cup Water
200ml Pineapple Juice
Salt to taste
2 tablespoons Coriander, chopped
4-5 tablespoons pineapple, finely chopped
1 cup Coconut Milk
Directions:
1. Blend green masala to a coarse paste.
2. Marinate fish with salt, turmeric, lemon, and 1 tablespoon green paste for 20 min.
3. Heat oil, sear fish until golden and cooked.
4. In the same pan, add the remaining green masala, sauté briefly.
5. Add fried karela, toss with masala, add fish back, and finish.
6. Serve hot with koki or rice.
