Ingredients

Ingredients For the green mango chutney

• 3 small green mangoes, peeled, grated

• 1 red onion, finely chopped

• 1 tbsp finely chopped fresh coriander

• 1 tbsp olive oil

• lemon juice, to taste

• salt, to taste

For the Keralan sour bass

• 2 tbsp garlic oil

• 1kg/2 lb 4oz baby leaf spinach

• 2 handfuls curry leaves, chopped

• 4 salted cocum buds

• 1½ onions, chopped

• 1 large star anise

• 1½ tsp hot chilli powder

• 200ml/7fl oz tamarind pulp

• ½ tsp salt

• 4 tbsp coconut oil

• ¼ tsp black mustard seeds

• 1 x 1kg/2lbs 4oz large wild sea bass, butterflied, pin bones removed

• 2 large banana leaves

For the Alleppey sauce

• 2 tbsp coconut oil

• ¼ tsp mustard seeds

• 3 dried red chillies, finely chopped

• 15 curry leaves, finely chopped

• 2 tsp garlic and ginger paste

• 1 medium onion, finely chopped

• ½ tsp ground turmeric

• ¼ tsp chilli powder

• 1-2 tbsp chopped tomatoes

• 1 x 400ml/14fl oz can coconut milk

• 100ml/3½fl oz water

• 1 small green mango, peeled, finely chopped

• 3 tbsp tamarind pulp

• squeeze lime juice

• salt, to taste

For the soft-shell crab

• 100g/3½oz gram flour

• 100g/3½oz cornflour

• ½ tsp ajwain (carom) seeds, toasted in a dry frying pan and ground to a coarse powder

• 1 tsp Kashmiri chilli powder

• ¾ tsp black salt

• 3 tbsp yoghurt

• 1 tbsp garlic and ginger paste

• ½ lemon, juice only

• 50ml/2fl oz sparkling water

• handful finely chopped coriander

• corn oil, for frying

• 8 small soft-shell crabs

• 1 tbsp chaat masala

Description

Try This Recipe For Deliciously Spiced Bass, With Deep-fried Soft-shelled Crabs And A Zingy Mango Chutney.

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