Alleppey fish curry with deep-fried aubergine

Ingredients

For the Alleppey sauce

  • 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
For the aubergine

  • 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
For the sea bass

  • 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

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