I have never been biggest fan of fish or seafood in general, well apart from deep fried battered cod or haddock with chips but in my head that doesn’t really count. So, when my Mum bought home sea bass last week I was skeptical about trying it. She told me that it would go well with a really spicy masala and rice. I was still dubious towards making it but thought with sea bass being quite mild in flavour and with Madre leading the way, it had to be worth a try..
..I have got to say, I was super surprised and really pleased at how it turned out! The rich masala and the texture of the fish accompanied by the rice worked really well together. I felt like a true Bengali, mashing the fish with the rice and eating with my right hand. There’s something about using your hands to eat dishes like this instead of using cutlery that just adds to the enjoyment of eating the meal! Practically speaking, this also helped in the avoidance of consuming the tiny bones. (NB. If you are concerned about the bones, you can ask your fish monger to debone the sea bass fillets).
So all in all, I have to say I think this dish may have been a turning point for me, in regards to my liking of fish..and that’s huge for me!
Regardless, enjoy guys. Let me know how it turns out for you!
What we need:
1 sea bass (skinned and cut into 4 steaks)
2 tbsp plain flour
1 onion finely chopped
2 garlic cloves, finely chopped
1″ ginger, grated
1/4 tin plum tomatoes
1 fresh green chilli, finely chopped (you can add more depending on how spicy you like it)
handful fresh corriander
1 tbsp yogurt
Also, have to hand:
turmeric powder (haldi)
1 black cardomom, crushed
How we do:
- Clean the fish and dry with kitchen towel. Place the flour mixed with 1/2 tsp salt and 1/2 tsp chilli powder, on a plate.
- Cover each fish steak in the flour mixture. Pat each steak to remove any excess flour.
- Heat 2 tbsp olive oil in a non stick pan on medium heat. Once hot, add the steak of fish to the pan. When the bottom of the fish turn white, turn the steaks over. Repeat this process for the other side. Remove the fish.
- In the same pan, add another 2tbsp olive oil. Add the cumin seeds and crushed black cardomom.
- When they begin to sizzle, add the onions. Once they turn a light golden colour, add the garlic, ginger and green chilli. Now add the 1/4 tsp chilli powder, 1/4 turmeric powder, 1/4 garam masala, 1 1/2 tsp salt and the coriandar.
- Then add the plum tomatoes and mix well.
- Cook the masala on medium heat 5 minutes, constantly stirring.
- You will know that it’s cooked when you see the oil begin to separate from the masala.
- Add the sea bass to the masala and add 1/4 cup of water. Simmer for 5 minutes on medium heat.
- Add 1 tbsp of yogurt and cook for a further 2 minutes.
- Garnish with fresh coriander and serve with rice.
- BALLE BALLE! You’re done. Enjoy 🙂