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Ingredients

• 1 tbsp coconut oil
• tsp black mustard seeds
• 1 medium onion, finely chopped
• 15 curry leaves
• 3 sun-dried chillies
• 2.5 cm piece ginger, finely chopped
• tsp salt
• tsp turmeric
• tsp chilli powder
• 100 ml water
• 1 small unripe green mango, finely diced
• 400 ml coconut milk
• 3 tbsp tamarind pulp
• squeeze lime juice

• oil, for deep-frying
• 6 small Indian aubergines, (see Cooks tip)
• 1 tbsp corn oil
• tsp coriander seeds
• tsp cumin seeds
• medium onion, finely chopped
• tsp garlic ginger paste
• pinches turmeric
• tsp chilli powder, such as deghi
• medium ripe tomatoes, peeled, seeds removed and finely chopped
• 2 tbsp finely chopped fresh coriander
• sprinkle chaat masala

• 4 large fillets sea bass, skin scored
• turmeric
• chilli powder, such as deghi
• rice flour, for dusting
• coconut oil, for frying

Description

Aktar Islam Creates A South Indian Dish Of Pan-fried Sea Bass With Spiced Aubergine And A Green Mango Curry

UK TV