Seabass in Almond Curry Sauce

Submitted by Vic Krishnan Kannan

"Another good quality fish inspired recipe. Very spicy. Not for the faint at heart! To be served with White Rice."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4

ingredients

• 400 g sea bass steaks (deboned, deskinned, cut into 2 inch cubes)
• 2 tomatoes
• 4 garlic cloves
• 1 piece ginger
• 6 green bird's eye chilies
• 50 g almonds
• 1 piece onion (julianned)
• 10 g curry leaves
• 1⁄2 teaspoon turmeric
• 1 teaspoon ground cumin
• 2 tablespoons ground coriander
• 1 teaspoon salt
• 1 teaspoon ground cayenne pepper
• 4 teaspoons olive oil

directions

1. Grind the Tomatoes, Garlic, Ginger, Chillies, Curry Leaves and the Almonds into a fine paste.
2. Pour the Olive Oil onto a wok and fry the onions until they turn soft.
3. Add the ground ingredients and cook on slow fire until the oil seperates.
4. Deglaze with 100ml water.
5. Add the Turmeric powder, Cumin powder, Coriander powder, Cayenne pepper powder and salt and bring to a boil. Reduce the flame to simmer until the gravy starts to thicken.
6. Add the cubed fish fillet, mix well and close the lid of the wok and let it cook for 10minutes.
7. Ready to serve!