Spice-crusted sea bass, tandoori crushed potatoes, coconut moilee, coriander butter and crispy okra

1. Mix all ingredients of the red marinade together. Incorporate diced potatoes and marinate for 2 hours.

2. Just before serving, spread the potatoes out on a roasting tray, place in an oven preheated to 220°C or gas mark 7 and cook for 4 minutes, until heated through and lightly coloured. Remove from the oven, add the butter, chaat masala and chopped coriander, and mix well.

3. For the coconut moilee sauce, heat the oil in a pan and add mustard seeds. As they begin to pop, add the curry leaves, garlic, ginger, chilli and shallots, and sauté till translucent.

4. Add the turmeric and sauté for 30 seconds. Add the coconut milk, chopped coriander and some salt. Bring to the boil and simmer for 10 minutes. Pass the sauce through a fine sieve and add lemon juice to taste.

5. Dry-roast all the spices for the spice-crusted sea bass for about 2 minutes, until they turn a shade darker, shaking or stirring them constantly. Remove from the heat and grind to a coarse powder in a spice mill or coffee grinder.

6. Pat the fish dry, slash the skin of each piece 6 times. Sprinkle the spice powder over the skin and season with salt.

7. Heat the oil in a large frying pan, add the fish, skin-side down, and cook over a medium-high heat until seared underneath. Turn over and cook for about 2 minutes, till the fish is almost done. Transfer to a baking sheet, place in an oven preheated to 180°C or gas mark 4 and cook for 4 minutes. Baste with the butter.

8. For the crispy okra, mix all ingredients making sure okra is well-coated, and deep-fry till crispy.

9. For coriander butter, mix the butter with the coriander and chill before serving.

10. To serve, spoon the potatoes into the centre of 4 pasta bowls and pour the coconut sauce around them. Place the sea bass on top of the potatoes and divide the coriander butter between the fish. Garnish with the crispy okra.

Recipe courtesy: Chef Vineet Bhatia