Ingredients

The following ingredients have 4 Servings
  • 30 ml (2 tbsp) coconut oil
  • 2 medium onions, finely sliced
  • 2.5ml (½ tsp) mustard seeds
  • 3 green chillies, slit lengthways
  • 3 garlic cloves, sliced into fine strips
  • 20g (3 oz) green mango [optional]
  • 5ml (1 tsp) fresh ginger, grated
  • 20 curry leaves
  • 5ml (1 tsp) salt
  • 5ml (1 tsp) turmeric
  • 400 ml (¾ pint) coconut milk
  • 4 sea bass fillets, weighing about 150g (5oz) each
  • 60ml (4 tbsp) butter

Instruction

  • Heat the coconut oil in a wide pan, then sauté the onion, mustard seeds, chillies, garlic, green mango and ginger.
  • Add the curry leaves and keep cooking until the onion is translucent.
  • Add the turmeric and salt, pour in the coconut milk and simmer very gently for 20 minutes.
  • Season the fish melt the butter in a non-stick pan. Fry the fish until cooked and serve immediately with the sauce.