Sea Bass in Coconut Milk and Ginger Sauce with Curry Leaf Potatoes

Pan-fried sea bass served over crushed spicy potatoes with a creamy coconut, ginger, and tamarind sauce, topped with cress salad.

Potatoes Main Course Dairy Free Gluten Free Sea Bass Coconut Milk

Estimated Nutrition

Calories

455.1

kcal / serving

1820.4 kcal total

Carbs

14.6g

per serving

58.4 g total

Fat

34.7g

per serving

138.6 g total

Protein

23.8g

per serving

95.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tamarind Extract

prepared by soaking and sieving dried tamarind

LegumesPulses

0.25

tsp

Black Gram Lentils

Liquids

400

Coconut Milk

NutsSeeds

0.25

tsp

Mustard Seed

for the sauce

clove

Garlic

sliced into fine strips

piece

Curry Leaves

for the sauce

1.5

tsp

Turmeric

ground

tsp

Coriander

ground

0.25

tsp

Black Pepper

freshly ground

1.5

tsp

Salt

for the sauce

piece

Curry Leaves

deep-fried and crushed

0.5

tsp

Salt

for potatoes

tbsp

Coriander

finely chopped leaves

OilsFats

tbsp

Coconut Oil

or vegetable oil

tbsp

Vegetable Oil

for the potatoes

Seafood

piece

Sea Bass Fillet

80-100g each

Vegetables

tsp

Ginger

finely chopped

piece

Green Chilli

slit lengthways

piece

Onion

finely sliced

200

Jersey Royal Potato

peeled

0.25

tsp

Ginger

finely chopped for potatoes

piece

Asparagus Cress

for salad

Method

Add ginger, garlic, chillies, and onions, then sauté until translucent and stir in ground spices.

Add 120ml water and tamarind, simmer, then stir in coconut milk and salt until thick.

Boil the peeled potatoes in salted water until tender, then drain.

Sauté ginger, lentils, and mustard seeds in oil, then mix with crushed potatoes and curry leaves.

Pan-fry the sea bass fillets in hot oil until the skin is crisp.

Mix the cresses together and dress with a small amount of curry leaf oil.

Heat oil in a flat pan and sauté mustard seeds and curry leaves until they pop.

Plate the potatoes, surround with sauce, top with fish and garnish with cress salad.