Receta Striped Sea Bass in mild coconut curry
Today I am going to blog about this – Striped Sea Bass in mild coconut curry, the new fish on my chopping block.
That is how Sea Bass came home with us. After passing successfully the mustard test, we had tried it with coconut milk. Though I will admit that mustard was little overpowering for Sea Bass unless you add some whipped yogurt in the gravy. Sea Bass has a mild, delicate and delicious flavor. So try not to overpower its sweet taste with too many spices, and though we fried the fish before simmering it in the gravy (Bengali way to cook the fish), I will suggest you to go lighter on this. The coconut milk adds a new dimension to this dish. I will suggest you to rub little lime over it, and the beautiful curry is done, so delicious and sublime. Serve it over a bed of steamed rice for a satisfying meal.
Striped Sea Bass in mild coconut curry Author: Sukanya Ghosh Recipe type: Lunch Cuisine: Indian
Striped Sea Bass whole : 1 medium size weighing around 1 pound Red onion (sliced) : 1 medium size Ginger (chopped): 1 tbsp Dry red chillies : 2-3 (tear into small size) Turmeric powder : 1 tsp coriander powder: 2 tsp Red chilli powder: ½ tsp or optional Lime leaves : few or optional Juice of One lime Salt to taste Coconut milk : 1 can or 150 ml around Vegetable / coconut oil : 4 tbsp
Wash and cut the fish into oval slices or get it done from your fish monger. Skin on or skin out is your choice. I prefer it with skin on. Rub the fish pieces well with salt, a pinch of turmeric and half of lime juice. Set aside for 15 -20 minutes. Grease well a wide open pan with 2 tablespoon of oil. Once the oil is hot enough, place two pieces of fish on the pan and lightly seared them. Do not overcrowd the pan and do not over seared the fish. Just 3-4 minute on each side. Once the fish pieces are lightly seared, slot them out from the pan and drain the excess oil on kitchen towel. In the same pan, fry the onions, ginger and red chillies. Once they are lightly browned, take out from the pan, cool them slightly before making a paste in the blender. Return to the same pan and add the remaining oil. Add the onion-ginger-chilli paste in the pan, fry them on medium heat for around 5 minutes. Add all the spices and salt. Saute them for another 10 minutes till the oil oozes out. Add the remaining lime juice, mix it over and switch off the heat. After 2-3 minute, heat the pan again and add the coconut milk. Blend it well. Slip the lime leaves into the curry. Add the fish pieces one by one, lower the heat, check for salt and seasonings. Cover the pan and let the fish stewed in coconut milk for 3-4 minutes. Serve the coconut fish curry over bed of steamed rice. 3.2.2885
If you have tried Sea Bass in any other ways, do share it here. Hope you will love this fish curry in coconut milk.
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Sukanya