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.
Ingredients:
For the marinade:
2 teaspoon turmeric powder
2 table lemon juice
1 tablespoon mustard oil
salt to taste
For cooking:
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
Method
Marination
Clean and cut each fish fillet, wash well, remove excess water and then marinate with lime juice,mustard oil, turmeric powder and salt.
Cooking
- 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.
