Ingredients

1 fillet Seabass
100g Coconut powder, dissolved in warm water
20g sliced Shallots
1 tsp Turmeric powder
1 tsp Mustard seeds
5 curry leaves
10g ginger, julienned
Glug vegetable oil

Method

Heat oil and temper the mustard seeds. Add the curry leaves and the sliced shallots. Sautée until the shallots are translucent.
Add the turmeric and coconut milk. Bring it to a boil and simmer till the sauce has thickened slightly. Pan sear the seabass, skin-side down until the skin is crispy.
Slice the fillet up and pour the sauce over. Serve with steamed rice.

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