Indian-style Sea Bass
8,6 / 10
1 Cutting board, 1 Immersion blender, 1 Small knife, 1 Teaspoon, 1 Measuring cups, 1 Citrus juicer, 1 deep bowl
Heat the ghee in a high skillet and fry the onions on a medium heat for 3-4 minutes. Add the turmeric, garam masala, red curry paste and tomatoes and fry together for 1 minute. Stir in the lime juice, coconut milk and stock. Simmer for 5-8 minutes with a lid on.
Add the fish to the sauce and cook on a low heat for 7-10 minutes. You can tell when the fish is done because the bones will come out easily when pulled.
Just before serving stir the coriander into the sauce. Season with salt and lime juice.