Seared fillets of stone bass served up with crabs in a rich tamarind and coconut curry sauce.
Ingredients
- 150g/5oz
desiccated coconut - 4
cloves - 2 sprigs
curry leaves, leaves picked - 1 tsp
turmeric - 2 tbsp
vegetable oil - 2
onions, finely sliced - 2 green
chillies, finely sliced - 2 tbsp
tamarind paste - 2 tbsp
palm sugar - 400ml/14fl oz
coconut milk - 300g/11oz fresh white
crab meat, picked - 2 tbsp
coriander leaves, roughly chopped - 1
lime, juice only - 4 x 200g/7oz stone bass fillet, skin on
- salt and freshly ground black pepper
- 1 tbsp
olive oil - 1 tbsp
coriander cress
Preparation method
-
Heat a frying pan until medium hot, add two thirds of the coconut, with the cloves, curry leaves and turmeric and fry until golden-brown.
-
Place into a small food processor or grinder and blitz to a fine powder.
-
Heat a sauté pan or wok until hot, add the vegetable oil and onions and fry until golden-brown.
-
Add the chillies and the remaining desiccated coconut and fry for one minute.
-
Add the tamarind paste, palm sugar and coconut milk and bring to a simmer.
-
Cook for 2-3 minutes until thickened then stir in the crab meat and coriander and season with a little lime juice, salt and black pepper.
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Season the stone bass fillet with salt and black pepper.
-
Heat a frying pan until medium hot, add the stone bass skin side down and cook for two minutes, then turn over and cook the other side for two more minutes.
-
To serve, spoon the crab curry onto the plate, then top with the stone bass and finish with a sprinkling of coriander cress.
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
