Ingredients
2 tbsp clarified butter or oil 2
onions, chopped
1 red chili pepper, deseeded and finely
chopped
1 tsp curcuma (turmeric) 1 tbsp garam
masala
1 tbsp red curry paste
2 tomatoes, roughly chopped
3 tbsp lime juice, plus extra to taste
'/z cup/ 125 ml coconut milk
2 cups / 500 ml fish or vegetable broth
(stock)
4 sea bass steaks
Cilantro (fresh coriander), chopped
Salt and pepper
Method
Prep
and cook time: 45 min
1. Heat
the butter in a deep skillet and fry the onions on a medium heat for 3-4
minutes. 2. Add the chili pepper, curcuma (turmeric), garam masala, red curry
paste and tomatoes and fry together for 1 minute. Stir in the lime juice, coconut
milk and broth (stock). Simmer for
2. 5-8
minutes with a lid on.
3. Add
the fish to the sauce and cook on a low heat for 7-10 minutes. The fish is
cooked when the flesh comes away from the bone.
4. Just
before serving stir the cilantro (coriander) into the sauce. Season with salt,
pepper and the remaining lime juice.