Whole Herb Ingredients
1/2 tsp
Fenugreek seeds
1/2 tsp Fennel seeds
8 Whole Cloves
2 hot dried
red chillies
3 tbsp
Coconut oil
2 onions,
finely chopped
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Put the spices in a small, cast iron
frying pan, and stir over a medium heat until they are a shade darker and
give off a roasted aroma. Leave to cool, then add to the pan below.
Heat the coconut oil in a deep pan, and set it over
a medium high heat. When hot, fry the onions until they turn brown at the edges,
for at least a minute.
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Powdered Herbs
1 tsp grated
root ginger
½ tsp garlic
powder
1 tbsp
coriander
1 tsp black
pepper
½ tsp
turmeric
1 tsp Garam
Masala
1 ½ tsp salt
2 large
tomatoes, finely chopped.
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Add in the powdered
herbs and tomatoes. They should sizzle, and you will need to mix quickly to
avoid the powder sticking to the pan. Then, however, allowing the mixture to
stand for seconds at a time, you will see clear oil ooze out of the mixture.
That’s when you know you’re done with this stage and you need to rapidly move
on.
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400ml can of
coconut milk, well stirred.
200 ml water
1 Sea Bass,
gutted, & filleted.
A few blocks of frozen spinach (if desired)
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Stir in the water
and coconut milk, and bring to the boil. Add in the fish pieces. Cover the
pan, turn the heat to low and simmer gently for 30- 45 minutes. Adjust
consistency accordingly with water, or by removing lid and evaporating
excess.
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Serves 4
Serve with rice
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Top with
coriander garnish & lemon pieces as side, if desired.
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Saturday 6 February 2016
Sea Bass Madras
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