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 Marinate the fish with salt and red chili powder and keep aside for 30 minutes.
2 Wrap the fish in zucchini ribbons and sear it for 1 minute on each side. Set aside the fish. In a skillet, heat the oil and add mustard and cumin seeds, let them crackle, and add curry leaves. To this, add bird’s eye chili, onion, ginger, and garlic, and sauté for 2 minutes.
3 Add cherry tomatoes with dry spices and stir with water and pineapple juice. Add salt and coriander.
4 To finish, add chopped pineapple and fish.
5 Cover and cook for 5 to 7 minutes. Add the coconut milk and season to taste. Add the fish back into the casserole and cook for 4 minutes.
