Keep an eye on the edges of the fish fillets, when it’s start cooking you will see a light golden color on the edges.
Read about Chef Rohit Ghai
Ingredients
For the fish marination:
2 fillets of seabass (300-400 gms each)
1 tbsp vegetable oil
20 gms butter
Pinch of turmeric powder
Ginger-garlic paste
Salt
For the sauce:
50 ml vegetable oil
4 garlic cloves, finely chopped
20 gms fresh ginger, julienned
4 green chillies, deseeded and finely chopped
10 fresh curry leaves, finely sliced
150 gms onion, finely sliced
½ tsp ground turmeric
1 tsp mustard seeds
400 ml coconut milk
4 cherry tomatoes (cut into half)
4-5 mussels
Preparation
To make the sauce, heat oil in a pan, add the mustard seeds, garlic, ginger, chillies and curry leaves, then stir until the curry leaves begin to crackle.
Add onion and cook over medium heat for about five minutes until the onion is translucent. Add the ground turmeric and salt, and stir for one minute.
Add the coconut milk and mussels and bring to a boil cooking over medium heat for about six to seven minutes until you get your desired consistency. Then add cherry tomatoes and turn off the heat.
Marinate the fish with the ingredients. Heat another non-stick pan and add oil, place the marinated fillet in it and turn down the heat to medium.
Keep an eye on the edges of the fish fillets, when it’s start cooking you will see a light golden color on the edges. Carefully flip the fillet with a spoon and add a knob of butter and baste with a spoon.
Once the fish is cooked, serve along with the sauce and plain rice.
Credits: Courtesy of Rohit Ghai, Charlie McKay
