Chilean Sea Bass Roti Recipe
black mushroom, sauce Vadouvan
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 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
- 9
