Pan Fired Sea Bass
Pan fired sea bass, lime and coconut dhal green masala source and Bombay potatoes
Created by Coventry College (2018/19)
Course: Starter
Servings: 4
Students: Alin Stoica, Daniel Langhorn, Bobbi Bayliss
Lecturer: James Brooke
Sea bass
Bombay potatoes
4 tbsp oil
¼ tsp mustard seeds
2 pinches of chilli powder
¼ tsp turmeric powder
350g/12oz potatoes, boiled and quartered
chilli salt
Green masala sauce
2 medium green chillies, de-seeded and roughly chopped
2 shallots, roughly chopped
fresh ginger
1 garlic clove, crushed
fresh coriander, stalks and roots attached if possible
1 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)
1 lime, grated zest and juice
8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black peppercorns
3 tbsp olive oil
100ml coconut cream
¼ tea spoon garam masala
100g spinach leaves
Lime & coconut dhal
1 tbsp mild curry paste
80ml tin coconut cream
zest of 1 lime plus a squeeze of juice
1 tsp brown sugar
200g tin lentils, drained
40g chopped coriander, plus extra to serve
Bombay potatoes
- Heat the oil in a pan on a medium heat setting.
- To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds.
- Add the chilli and turmeric powders to the sizzling seeds, and salt to taste.
- Fry this pungent mixture of oil and spices for 1 minute then add the potatoes. Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.
Green masala sauce
- Place all of the ingredients in a food processor and blitz to a paste.
Lime & coconut dhal
- Heat the curry paste in a pan for 1 min.
- Pour in the coconut cream and stir to combine.
- Add the lime zest, brown sugar and lentils. Bring to a simmer and cook for 10 mins, adding a squeeze of lime juice and seasoning.
- Stir through a handful chopped coriander and serve with warmed naan breads.
- Sprinkle extra coriander on the dhal if you like. Great warm or at room temperature.
