Chilean Sea Bass Roti Recipe

1. Prepare the Sauce Vadouvan

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.

2. Add minced garlic and ginger, and cook for another 2-3 minutes until fragrant.

3. Stir in ground cumin, ground coriander, turmeric, and fenugreek seeds, cooking for another 1-2 minutes.

4. Add curry leaves and coconut milk, bring to a simmer, and let cook for about 10 minutes until slightly thickened. Season with salt and pepper to taste.

5. Cook the Chilean Sea Bass

In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat.

6. Season the sea bass fillets with salt and pepper. Place them in the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through.

7. Remove from heat and let rest for a couple of minutes.

8. Prepare the Black Mushrooms

In the same skillet, add the black mushrooms and sauté for 3-4 minutes until tender.

9. Serve

Plate the Chilean sea bass, topped with sautéed mushrooms and drizzled with sauce Vadouvan. Garnish with chopped parsley.