Seared bream with masala mash and lemon sauce

 

Ingredients

4 fillets of bream, with the skin on
3 tbsp oil
¼ tsp black onion seeds
½ tsp salt

For the masala mash
500g floury potatoes such as Desiree, peeled and cut into chunks
1 tsp ground turmeric
1 tsp salt
75g butter
1 tbsp ghee or clarified butter
1½ tsp coriander seeds, roasted and crushed
½ teaspoon cumin seeds, roasted and crushed
½ teaspoon red chilli flakes
2½cm piece of fresh ginger, chopped finely
2 green chillies, chopped
4 tbsp single cream
2 tbsp fresh coriander, chopped
Juice of ½ lemon

For the sauce
3 tbsp ghee or clarified butter
1 bay leaf
8 ripe tomatoes, boiled in a little water until tender, then pushed through a sieve to make a purée
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chilli powder
1 tsp ground cumin
300ml coconut milk
1¼ tsp salt
½ tsp sugar
2 fresh lime leaves
1 lemongrass stick, lightly crushed

 

Method

  • Marinate the fish in oil, black onion seeds and salt, cover and place for a few hours in the refrigerator.
  • For the mash, boil the potatoes with turmeric and salt until tender.
  • Drain and pass through a fine sieve and mix with the butter while it's still warm, fold the butter in the mash. Heat the clarified butter in a thick bottom frying pan, add the coriander, cumin and red chilli flakes and when they release their flavour, add the ginger and green chillies.
  • Stir in the mashed potatoes, and stir to mix well. Add the cream and stir until the potatoes absorb all the cream and leave the sides of the pan. Sprinkle the coriander leaves and lemon juice, mix well and remove.
  • For the sauce, heat the ghee or butter in a pan, add the bay leaf and sieved tomatoes and simmer for 5 minutes. In a bowl, mix the ginger and garlic pastes, red chilli powder and cumin with a little water to make a smooth paste.
  • Add the mixture to the pan and simmer for 5 minutes, stirring to prevent sticking, stir in the coconut milk and simmer for 3-4 minutes, until the sauce turns glossy. Now add salt, sugar and lime leaves and lemon grass. Simmer for another 3-4 minutes, until the sauce is infused with the lemon flavour.
  • Once the fish is marinated, place the oil in a pan on high heat and sear the skin side first until crisp and flip it over to cook further. The fish should be cooked at the end, just before serving with the masala mash and sauce.