An exclusive Indian recipe shared by Atul Kochhar, chef at Benares restaurant in London: try this Meen Molee, a fish with curry and cooked in coconut milk
- Sea bass 4 small fillets (about 150 g each)
- Vegetable oil 30 ml
- Butter 60 ml
- Salt 7,5 g
- Turmeric 7,5 g
- Coconut oil 30 ml
- Onions 2, finely sliced
- Green chillies 6 wholes, slit lengthways
- Garlic 6 cloves, sliced into fine strips
- Curry 30 leaves
- Coconut milk 400 ml
- Coriander a small bunch, chopped
- Masala potatoes 2 scoops, mashed
- Mixed cress To taste
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine Indian
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, heat through, then add the fish fillets 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.