Seabass Moilee by Atul Kochhar

This recipe is a creation of Atul Kochhar who is opening his restaurant, Rang Mahal, at the JW Mariot Marquis by the end of December 2012.

 

Seabass Moilee (Coconut fish curry)

 

Serves: 4

seabass moilee

Ingredients:

4 small fillets of sea bass or sea bream (about 150 g each)

2 tbsp vegetable oil

4 tbsp butter

1 ½ tsp salt

1½ tsp turmeric

30 ml coconut oil

2 medium onions, finely sliced

6 whole green chillies, slit lengthways

3 garlic cloves, sliced into fine strips

30 curry leaves

400 ml coconut milk

Small bunch of coriander, chopped

2 scoops of masala mashed potatoes

Mixed cress for garnish

 

Method:

Mix 1 tsp salt and 1 tsp turmeric, and gently rub into the fish fillets.

Heat the coconut oil in a wide pan, then sauté the onion, chillies and garlic. Add 20 of the curry leaves and keep cooking until the onion is translucent. Add the rest of the turmeric and salt, pour in the coconut milk and simmer very gently. Fry the rest of the curry leaves in a separate pan.

Pan fry the fish in non-stick pan and finish with butter. Serve in fish plate with masala mash, sauce and place the fish on top of mash and garnish with mixed cress.

 

Check out tips for pan frying here at themainmeal.com