Description
Sea bass slices cooked in coconut milk perfumed with ginger and caramelized onions. No spices whatsoever, barring those one-off wicked chilies.
Ingredients
- 10 Fillets Sea Bass
- Salt To Taste
- 3 Tablespoons Onion Juice
- 2 Tablespoons Mustard Oil, Divided
- 1 whole Onion, finely chopped
- 2 teaspoons Ginger, grated
- 3 whole Green Chilies, Chopped
- ¾ cups Coconut Milk
- 3 whole Green Chilies, Slit
- ½ Tablespoons Ghee Or Clarified Butter
Preparation
Marinate fish with a little salt and onion juice. Set aside for 30 minutes.
Heat 1 tablespoon mustard oil in a frying pan. Add chopped onions and fry until golden brown and crisp. Set aside.
Add remaining oil to the pan. Add the grated ginger and chopped green chilies, sauté for 2–3 minutes. Slide in the marinated fish slices. Cook over high flame for 2–3 minutes. Flip the fish over gently and cook for another 2 minutes.
Reduce flame to low and pour in coconut milk, stirring continuously. Throw in the slit green chillies and sprinkle in the salt. Allow the curry to simmer for 5–7 minutes. Finish with the fried onions and a generous dollop of ghee or clarified butter.
