recipes
Seared Sea Bass with Roasted Aubergine Crush and Petits Pois
SERVES 4
INGREDIENTS
4 sea bass fillets (or any white fish),
pin-boned, and with skin slashed
two or 3 times
1 tablespoon vegetable oil
1 quantity of aubergine crush
coriander chutney to serve
For the marinade
1 teaspoon salt
1/2 teaspoon fennel seeds
1/2 teaspoon black onion seeds
1/2 teaspoon red chilli flakes
For the petits pois stir-fry
1 teaspoon vegetable oil
1/2 teaspoon cumin seeds
1 green chilli, finely chopped
100g shelled petit pois, fresh or thawed
1/2 teaspoon salt
1/2 tablespoon chopped mint leaves
Cinnamon
Kitchen
the Cookbook
Vivek Singh
Bloomsbury £25
METHOD
First make the marinade by mixing together all the ingredients, then rub them over the fish, cover and set aside for 10
minutes.
Heat the oil in a large, non-stick frying pan, add the fish fillets, skinside down, and sear on a medium high heat for three
to four minutes, until well coloured underneath. Turn and cook
for another two minutes, or until just cooked through.
To make the petit pois stir-fry, heat the oil in a frying pan
to smoking point on a medium-high heat, add the cumin
seeds and let them crackle. Then add the green chillies, peas
and salt and stir-fry for two minutes or so until the peas are
cooked but still retain a bright colour. Finish with the chopped
mint and remove from the heat.
To serve, place the aubergine crush in the centre of each
plate and put the fish on top, then spoon the coriander chutney around. Finish by garnishing with the stir-fried petit pois.
Spice-Crusted Tilapia with Kokum Curry
INGREDIENTS
8 tilapia fillets
3 tablespoons vegetable oil
1 quantity citrus mashed potatoes
For the marinade
1 teaspoon ginger paste
1/2 teaspoon garlic paste
1 teaspoon salt
3/4 teaspoon ground turmeric
1/2 teaspoon red chilli powder
juice of 1/2 lemon
For the spice crust
1 dried red chilli
1 teaspoon cumin seeds
1 teaspoon coriander seeds
SERVES 4
For the kokum curry
3 tablespoons vegetable oil
10 fresh curry leaves
1 large onion, chopped
2 teaspoons red chilli powder
1 teaspoon salt
2 tomatoes, finely chopped
2 kokum berries, soaked in hot
water
for 20 minutes
3 tablespoons fish stock
250ml coconut milk
juice of 1/2 lemon
METHOD
Wash and pa dry the t