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.
This impressive dish does require a little extra effort that a normal curry but all it needs to go with it is a simple raita and if you can then a green or salad on the side but anything more would detract from the biryani. I like to use a few different types of mushroom so that there are different textures as well as flavours, choose those you like and if your budget allows, buy a few wild, special mushrooms, if not stick to shiitake, oyster and large chestnut mushrooms. Balance the flavour of your sauce using the cream or tomato puree and season knowing that the rice is barely seasoned.
