Sea bass with spiced mustard yoghurt
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Something for the Weekend
Fish curries are so quick and easy. Be careful when heating the yoghurt - don't boil the sauce or it will curdle.
Method
-
For the fish, mix half the olive oil, chilli and turmeric together in a bowl. Rub onto both sides of the sea bass until well covered.
-
Heat the rest of the olive oil in a frying pan over a medium heat and fry the fish for one minute on each side. Remove and set aside.
-
In the same pan add the mustard seeds and fry until they start to pop.
-
Add the onions and cook for 2-3 minutes before adding all the other ingredients except the yoghurt, and cook for five minutes.
-
Turn the heat down to a simmer and add the yoghurt just to warm through.
-
Spoon the sauce onto four serving plates with a piece of fish on top of each. Garnish with coriander and a lemon wedge and serve with steamed rice.
Ingredients
For the fish
- 100ml/3½fl oz olive oil
- pinch chilli powder
- pinch turmeric
- 4 x 150g/5oz sea bass fillets, skin on, scored
For the spiced mustard yoghurt
- 1 tsp black mustard seeds
- 2 onions, grated
- pinch turmeric
- 10 curry leaves
- 5cm/2in piece ginger, grated
- 1 chilli, finely sliced
- 3 tomatoes, chopped
- 4 cardamom pods
- pinch ground cumin
- pinch ground coriander
- 125ml/4floz yoghurt
To serve
- fresh coriander
- lime wedges
- steamed rice
This link may stop to work if/when the BBC removes the recipes