Shaf Islam, Owner of Chutney Ivy Restaurant and Bar situated in the heart of the cultural quarter in Leicester City Centre, shares a Bhuna recipe to bounce you into spring.
For the marinade:
2 teaspoon turmeric powder
2 table lemon juice
1 tablespoon mustard oil
salt to taste
2 tablespoon veg oil
4 large Sea bass fillets
1 teaspoon red chilli powder
4 green chillies whole
salt to taste
1 teaspoon turmeric powder
2 tablespoon coriander powder
1 tablespoon garlic paste
1 teaspoon mustard seeds
1 bay leaf
2 cup onions thinly sliced
1 tablespoon ginger paste
1 teaspoon cumin powder
1 tablespoon of fresh coriander finely chopped
Clean and cut each fish fillet, wash well, remove excess water and then marinate with lime juice,mustard oil, turmeric powder and salt.
- Keep fish aside for 30 minutes.
- Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned, take off the heat and keep aside.
- Heat up remaining oil, mix in mustard seeds, bay leaf, stir fry for a few minutes till seeds crackle, mix in ginger, garlic paste and stir fry again for a moment.
- Mix in cut onion and stir fry until slightly brown in colour.
- Mix in cumin powder, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
- Add 2 tablespoons of water and salt,bring to boil and then mix in shallow fried fish, put green chilli on top.
- Stir fry on a slow flame until fish is white all the way through (about 5-8 mins) and oil starts floating on top of gravy.
- Take off and decorate with cut green coriander leaves.