4 small fillets of sea bass or sea bream (about 150 g each)

2 tbsp vegetable oil

4 tbsp butter

1 1⁄2 tsp salt

11⁄2 tsp turmeric

30 ml coconut oil

2 medium onions, finely sliced

6 whole green chilies, slit lengthways

3 garlic cloves, sliced into fine strips

30 curry leaves

400ml coconut milk

Small bunch of coriander, chopped

2 scoops of masala mashed potatoes

Mixed cress for garnish



Mix 1 tsp salt and 1 tsp turmeric, and gently rub into the fish fillets.

Heat the coconut oil in a wide pan, then sauté the onion, chillies and garlic. Add 20 of the curry leaves and keep cooking until the onion is translucent. Add the rest of the turmeric and salt, pour in the coconut milk and simmer very gently. Fry the rest of the curry leaves in a separate pan.

Pan fry the fish in non-stick pan and finish with butter.

Serve in fish plate with masala mash, sauce and place the fish on top of mash and garnish with mixed cress.


Take a look at Atul Kochhar's profile here.