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

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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

  1. Heat the oil in a pan on a medium heat setting.
  2. 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.
  3. Add the chilli and turmeric powders to the sizzling seeds, and salt to taste.
  4. 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

  1. Place all of the ingredients in a food processor and blitz to a paste.

Lime & coconut dhal

  1. Heat the curry paste in a pan for 1 min.
  2. Pour in the coconut cream and stir to combine.
  3. 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.
  4. Stir through a handful chopped coriander and serve with warmed naan breads.
  5. Sprinkle extra coriander on the dhal if you like. Great warm or at room temperature.

 

 

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