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Sea bass & mussel moilee

Serves: 2

Duration: 45 mins

Difficulty: Easy

Ingredients

Marinade

  •  2 fillets of sea bass (400-600g)
  • Turmeric powder (pinch)
  • Ginger garlic paste
  • Salt
Sauce
  • 1 tbsp vegetable oil
  • 8 garlic cloves, minced
  • 20g finely julienne fresh ginger
  • 4 green chillies, deseeded and finely chopped
  • 10 fresh curry leaves, finely sliced
  • 200g onion, finely sliced
  • 1 tsp ground turmeric
  • 1 tsp mustard seed
  • 400ml coconut milk
  • 6 cherry tomatoes
  • 10 Mussels with shell

Enjoy this aromatic spicy sea bass an mussel curry from Michelin-starred chef Rohit Ghai.

1. Combine the marinade ingredients and marinate the fish fillets, keep aside

2. To make the sauce, heat 1 tbsp oil in a pan, add the mustard seed, garlic, ginger, chillies and curry leaves, then stir until the leaves begin to crackle.

3. Add the onion and cook over a medium heat for about 5 minutes until translucent. Add the ground turmeric, then stir for 1 minute.

4. Add the coconut milk, bring to the boil and cook for 2 minutes.

5. Take another non-stick pan and pan seared marinated fish on slow heat. Finish with butter for a nutty taste. Once your fish cooked serve with the sauce and plain rice.

Ingredients

Marinade

  •  2 fillets of sea bass (400-600g)
  • Turmeric powder (pinch)
  • Ginger garlic paste
  • Salt
Sauce
  • 1 tbsp vegetable oil
  • 8 garlic cloves, minced
  • 20g finely julienne fresh ginger
  • 4 green chillies, deseeded and finely chopped
  • 10 fresh curry leaves, finely sliced
  • 200g onion, finely sliced
  • 1 tsp ground turmeric
  • 1 tsp mustard seed
  • 400ml coconut milk
  • 6 cherry tomatoes
  • 10 Mussels with shell

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