Ingredients

Seabass

  • 1 Fillet of Seabass

Jeera aloo

  • Boiled potato, diced 
  • Oil, 2 tbs
  • Cumin, 1 tea spoon 
  • Salt Turmeric powder, ½ tsp
  • Cumin powder ½ tsp
  • Coriander powder 1 tsp
  • Fresh coriander 
  • Lemon juice.
  • Chopped ginger and green chilly (optional)

Lahsooni Patta 

  • Baby spinach tossed with garlic and fennel. 
  • Baby spinach, 400 Gms
  • Ground Fennel Power, 1 tsp
  • Cherry tomatoes, 5 to 6
  • Oil, 2 tsp
  • Garlic, 1 tsp
  • Chopped butter, 1 tsp
  • Salt, to taste

Method

Seabass

  1. Add some curry leaves, Tumeric powder and fennel and some lime juice squeezed.
  2. Leave to marinate for 10-15 minutes.
  3. Once marinated, coat the seabass in semolina and place in a shallow fry for a few minutes until crispy.

Jeera Aloo
Potatoes tempered with cumin and fresh coriander.

  1. Heat the oil in the pan (wok) add cuminand when it begin to crackle, add potatoes, salt, turmeric, cumin powder and coriander powder - mix it nicely.
  2. Finish with fresh coriander and lemon juice

Lahsooni Patta 
Baby spinach tossed with garlic and fennel. 

  1. Heat the oil in the pan, add garlic saute for 1 minute, add tomatoes (cut in half).
  2. Add fennel seed powder and salt.
  3. Add the baby spinach leaves and give a quick toss.
  4. Serve hot.