- Remove any small bones from the fish fillets.
- Mix ½ tsp salt with 1 tsp turmeric and gently rub into the fish fillets. Keep aside.
- Heat the vegetable oil in a wide pan.
- Add the mustard seeds and cook until they begin to pop.
- Add the onions, chillies and ginger and sauté for a few minutes.
- Then add the curry leaves and keep cooking until the onions are translucent.
- Add the rest of the turmeric and salt to the pan.
- Pour in the coconut milk and heat through. Then add the fish fillets and simmer very gently for 3-4 minutes until just cooked.
- Finish with fresh quartered cherry tomatoes and coriander sprigs. serve hot with pulao rice.
- Seabass fillets 4 x 160 gm fillets
- Mustard seeds 1 tsp
- Salt 1 tsp or to taste
- Ground turmeric 1-1/2 tsp
- Vegetable oil 2 tsp
- Medium size onions finely chopped
- Green chillies 6 (slit lengthways)
- Ginger 40g finely chopped
- 20 Curry leaves
- Coconut milk 400 ml
- Coriander sprigs to garnish
- Cherry tomatoes to garnish
Luca De Marzio shares one of his pasta favourites; using fresh casarecce pasta and some deliciously fiery nduja sausage.