Rohit Ghai

INGREDIENTS

2x Sea bass fish fillets

3 tbsp Mustard oil

½ tsp Nigella seeds (Kalonji)

1 tsp Cumin seed

1/2 tsp Fenugreek seeds

4x Green chillies

1x Whole Kashmiri chilli

3 tsp Turmeric powder

1 tsp Red chilli powder

200g Finely chopped onion

2 tsp Ginger paste

1 tsp Garlic paste

150g Finely chopped tomatoes

4-5x Wedges of deep fried potato

3-4x Pieces of deep fried baby egg plant

3 tsp Cumin powder

1 tsp Coriander powder

1 tsp Lemon juice

1½ Cup water

Salt

METHOD

Slightly marinate fish fillets with salt, a pinch of turmeric and ginger garlic paste. Rub this on both sides of the fish. Allow to rest for 15-20 minutes.

Heat 3 tbsp of mustard oil in a wok. Add the nigella, fenugreek and cumin seeds. Once seeds start crackling add the whole Kashmiri chilli and the onion and cook for 4-5 minutes until it looks translucent and the raw aroma has disappeared.

Add ginger garlic paste and three slices of green chilli and cook for another 4-5 mins. If you see the mixture start to stick to the pan add few drops of water.

Add powdered spices (Turmeric, cumin powder, coriander powder, Kashmiri chilli powder) and salt to taste. Cook for 2-3 minutes while stirring.

Add chopped tomatoes and cook until they become soft. Add water and leave the curry to cook on a low heat for 8-10 minutes.

For the fish, heat some oil in a pan.

While the pan is heating add some coriander roots to your gravy, cover and leave to cook.

Lay your fish in the pan skin side first. Leave it on a low heat and keep an eye on it.

Add the already cooked vegetables to the gravy here.

When the edges of the fish begin to turn golden, flip the fish over to cook the other side.

Add a knob of butter to the pan and continue to baste fish to get a nutty flavour.

Check the sauce and finish with dry fenugreek leaves and Garam Masala.

Serve by pouring curry into a bowl and placing fish on top.

Garnish with fresh coriander and serve with rice.