Ingredients

Ingredients For the coconut and ginger sauce

• 1 tbsp coconut or vegetable oil

• ¼ tsp mustard seeds

• 1 tsp finely chopped fresh ginger

• 3 cloves garlic, sliced into fine strips

• 2 green chillies, slit lengthways

• 2 onions, finely sliced

• 10 curry leaves

• 1½ tsp ground turmeric

• 1 tsp ground coriander

• ¼ tsp freshly ground black pepper

• 2 tbsp freshly prepared tamarind extract (made by soaking dried tamarind in water and then passing through sieve)

• 400ml/14fl oz coconut milk

• 1½ tsp salt

For the curry leaf potatoes

• 200g/7oz Jersey Royal potatoes, peeled

• 1 tbsp vegetable oil

• ¼ tsp finely chopped fresh ginger

• ¼ tsp black gram lentils

• ¼ tsp mustard seeds

• 10 curry leaves, deep-fried and crushed

• ½ tsp salt

• 1 tbsp finely chopped coriander leaves

For the sea bass

• 4 small fillets of sea bass, each 80-100g (3-3½oz)

• vegetable oil

• salt and freshly ground black pepper

For the asparagus cress salad

• asparagus cress (available from specialist suppliers and online)

• mustard cress (available from specialist suppliers and online)

• coriander cress (available from specialist suppliers and online)

• curry leaf oil (made by infusing curry leaves in hot oil for a day or two)

Description

Recipe Uses 1 Tbsp Coconut Or Vegetable Oil, ¼ Tsp Mustard Seeds, 1 Tsp Finely Chopped Fresh Ginger, 3 Cloves Garlic, Sliced Into Fine Strips, 2...

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