Ingredients
Serves 4
- 4 Sea bass fillets
Marinade
- 1 tsp chili powder
- ½ turmeric powder
- 1 tsp fennel powder
- 5/6 curry leafs
- 2 limes
- 1 tbs rapeseed oil
For kale
- 2/3 whole dry chilly
- 2 garlic clove sliced
- 1/2 tsp fennel seeds
- 1/2 tsp coriander seeds
- 160 gms kale or spinach leafs
- Butter
- Water
For mustard yoghurt
- 1 tbs mustard paste
- 100 gms yoghurt
- 1 tsp turmeric
- Honey
- Curry leafs
- Mustard seeds
- Salt to taste
- 1/2 lime
Method
- Marinate the fish in listed ingredients and keep aside.
- Pan fried the fish
- Heat the oil in the pan add fennel seeds, coriander seeds & red chilly let it smoke
- Add garlic, couple of stirs
- Add kale sauté gently
- Sprinkle some water if needed
- Add butter keep aside and serve with fish .
For mustard yogurt
- Use Greek style yogurt add mustard grain (Dijon or English ) mix it gently, add honey.
- Heat the oil add mustard seeds, curry leaf and turmeric cook slightly and add it to the yoghurt
- Season it well and serve cold
