Tue, 20 March 2018
Ingredients:
Sauce
· 1 medium onion jullian cut
· 2 tbsp vegetable oil
· 2 tsp brown mustard seeds
· 1 tbsp jullian cut ginger
· ¼ tsp turmeric powder
· 400ml coconut milk
· ¼ tsp salt
· handful of freshly chopped coriander
Spicy potato salad
· 800-900 g potato boiled and chopped
· 1 red onion finely chopped
· 1 cm fresh ginger grated
· 2-3 tbsp rapeseed/mustard oil
· 1-2 fresh red/green chilli minced or finely chopped
· ½ tsp salt or to your taste
· hand ful of fresh coriander finly chopped
Fish
· 4 any white fish (whiting. Seabass, cod etc)
· salt and pepper to your taste
· 3 tbsp vegetable oil
· a tsp of butter for each of fish fillet
· lemon wedges
Method
1. First boil potato and when its boiling season fish with salt and pepper and keep aside
2. Start with sauce. In a sauce pan, heat oil, fry mustard seeds and add ginger, onion, turmeric powder, coriander and salt. Cook for a minute or so until onion gets soft. Add coconut milk and cook to make it a rich sauce.
3. Now chopped the boiled potato. Add all the above ingredients for potato salad and mix well.
4. Heat nice big pan and when pan is smoking hot add oil and cook fish each side for 2 min or until fish is cooked. Make sure skin is nice and crispy
5. Serve fish with potato salad and coconut sauce.
