This curry sauce is so light and fragrant that you can also serve it with chicken or lots of roasted vegetables.
FOR THE CURRY SAUCE
2 tbsp sunflower oil
1 onion, roughly chopped
2 green chillies, roughly chopped
1 tbsp curry powder
1 tsp plain flour
200ml–250ml whole milk
1⁄2 tsp salt
1⁄4 tsp ground black pepper
FOR THE FISH
2 sea bass fillets, skin on
Pinch of salt
Pinch of ground turmeric
1 tbsp sunflower oil
1 tbsp salted butter
Lime slices and/or wedges
- To make the curry sauce, heat the oil in a pan, add the onion and cook over a medium to low heat for 5 minutes until it begins to soften. Add the green chillies and cook for a minute.
- Mix in the curry powder and flour and cook, stirring, for a few seconds. Then gradually add 200ml of the milk, stirring constantly, and cook for a couple of minutes until the mixture thickens.
- Blitz the mixture with a hand blender or in an electric blender or food processor until smooth. If the sauce is too thick add the extra 50ml milk and mix well. Return to the pan to reheat and add the salt and pepper. Keep warm while you cook the fish.
- Wash the fish fillets and pat them dry, then sprinkle with the salt and turmeric. Heat the oil and butter in a frying pan, add the fish skin-side down and cook over a medium to high heat for 3-4 minutes until the skin is nice and crispy, then carefully turn over and cook the flesh side for a minute.
- Place the fish fillets skin-side up on serving plates and pour around the sauce. Serve immediately with some lime slices and/or wedges.
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Chetna Makan’s new book Chetna’s 30-Minute Indian is published by Mitchell Beazley, priced £20. To order a copy for £17.80 until 27 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20.