Prep 2 h : 20 m
Cook 35m
Serves
4

Ingredients

    For the tandoori crushed potatoes

    4 medium potatoes, boiled, peeled and diced

    6 tbsp red marinade

    1 tbsp butter

    1 tbsp chaat masala powder

    1 tbsp fresh coriander, finely chopped

     

    For the red marinade

    100gm yoghurt

    1/3 tbsp ginger paste

    1/3 tbsp garlic paste

    1/3 tbsp red chilli paste

    ¼ lemon, juiced

    ¼ tbsp red chilli powder

    ¾ tbsp turmeric powder

    ¼ tbsp cumin powder

    ¼ tbsp coriander powder

    1 tbsp vegetable oil

    1 tbsp garam masala

    Salt, to taste

     

    For the coconut moilee sauce

    1 tbsp vegetable oil

    1 tbsp mustard seeds

    6 curry leaves

    1 clove garlic, crushed

    1 tsp fresh ginger, finely chopped

    1 tsp green chilli, finely chopped

    1 shallot, sliced

    1 tsp turmeric

    240ml thick coconut milk

    1 tbsp fresh coriander, chopped

    Salt to taste

    1 tsp lemon juice

     

    For the spice-crusted sea bass

    1 tbsp fennel seeds

    1 tbsp coriander seeds

    1 star anise

    1 tbsp cumin seeds

    2 green cardamom pods

    140gm sea bass fillet 4 pcs, trimmed and pin-boned

    3 tbsp vegetable oil

    2 tbsp unsalted butter

    Salt to taste

     

    For the crispy okra

    ¼ tsp turmeric

    ½ tsp chilli powder

    ¼ tsp chaat masala powder

    ½ tsp carom (ajwain) seeds

    ¾ tbsp coriander stalks, chopped

    10 medium okra, trimmed and

    thinly sliced

    ½ lemon, juiced

    4 tbsp gram flour

    Vegetable oil, for deep-frying

    Salt, to taste

     

    For the coriander butter

    70gm unsalted butter, softened

    1 tbsp fresh coriander, finely chopped

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Ingredient Substitution Guide


Method

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