- 120g Wild bass fillet
- For the sauce
- 400ml coconut milk
- 40g blitzed plum tomato (tinned is fine)
- 1 tsp Garlic and ginger paste
- 2g Black mustard seed
- 10 Curry leaves
- 1 dried Kashmiri chilli
- 1 small onion finely chopped
- 15ml Coconut oil
- 2g Kashmiri chilli powder
- 1.5g coriander powder
- 1.5g Turmeric powder
- 20g Raw green mango
- Lemon
- Salt to taste
- Aubergine Bhartha
- 1 Large aubergine, roasted for 30 mins until soft
- 1 clove of roasted garlic
- 1 chopped banana shallot
- Handful finely chopped coriander
- 1 green chilli finely chopped
- Salt
- lemon
- Garnish
- 1 stalk of choi sum
- 150g baby leaf spinach
- 50g samphire
- 150g clams (opened and picked)
- 1 tsp butter
- 1 clove of garlic
- Salt to taste
Wild bass fillet, aubergine bartha, wilted green, keralan coconut milk sauce
Aktar Islam
19th December 2016
Wild bass fillet, aubergine bartha, wilted green, keralan coconut milk sauce
As part of The Staff Canteen Live, Aktar Islam will be creating Wild bass fillet for his demonstration at
the Great Hospitality Show 2017 - supported by Westlands. You can register here: www.livebuzzreg.co.uk/2017/ghs17/register/?utm_source=3rd%20party%20website&utm_campaign=the%20staff%20canteen&utm_medium=banner
If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel-
www.youtube.com/user/StaffCanteen
Ingredients
Method
For the aubergine
• Scoop out flesh from the roasted aubergine, place in a colander over a bowl to get rid of excess moisture.
• Mash the roasted garlic clove then add to the aubergine along with other ingredients, season with salt and lemon to taste
For the sauce
• Heat coconut oil in the pan, add mustard seed and allow to pop then add whole chilli and curry leaf followed by onion. Season with a generous pinch of salt and cook the onion out.
• Now add turmeric, chilli powder, ground coriander,garlic and ginger paste and cook out for 30 seconds.
• Add the raw mango, then pour in tomato pulp and coconut milk.
• Simmer for 10 minutes, pass and season to taste
For the monkfish
• Take the fish out of the fridge 30 minutes or so before cooking, this will help with even cooking all the way through.
• Roll the fish in the spice mix, heat a non stick pan, add rapeseed oil and seal the fish
• Place in to the oven at 180c for 6
• Remove from the oven, nappe with butter and lemon
For the garnish
• Crush garlic clove, melt butter in a pan and wilt greens, add clams to warm through.
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