Sea bass with Bengali fish broth

Name: Sea bass with Bengali fish broth
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Indian, Asian
Ingredients: 1 fresh Sea bass; 3 chilli; 2 teaspoon Ajwain; 1 shallot; 2 teaspoon mustard seeds; 4 cloves garlic; 2 inch ginger; 1 handful dry curry leaves; 0.5 teaspoon turmeric; 2 teaspoon chilli powder; 1.5 teaspoon ground coriander seeds; 1 teaspoon cumin; I tin chopped tomatoes; 8 tomatoes; 4 cherry tomatoes; 1 tin peeled tin tomatoes; Pinch Salt; Pinch white pepper; 3 cardamom pods; 2 cloves; Pinch fennel seeds; 2 litre of water; 10 small potato; Bunch fresh coriander; 2 teaspoon Corn flour; 1 lime

16 steps

Prep:30minCook:2h

Updated at: Thu, 17 Aug 2023 03:16:31 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

252

High

Nutrition per serving

Calories1862.1 kcal (93%)

Total Fat16.5 g (24%)

Carbs371.7 g (143%)

Sugars66.5 g (74%)

Protein90.2 g (180%)

Sodium1960.5 mg (98%)

Fiber61.5 g (220%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Ready your ingredients

Step 2

Fillet and score the sea bass

Step 3

Snap the chilli's so that they are cracked but but not broken all the way through. Chop the shallot,ginger garlic and coriander leaves

Step 4

In a frying pan warm up some cooking oil and add the mustard seeds and fry for a few minutes. Then add the garlic,ginger,shallots and mix together. Then add the fish head and carcass. Continue to fry for a few more minutes.

Step 5

Scrape the contents of the frying pan into a stock pot and add a bunch of coriander leaves, two tomatoes cut into half, chilli's, cardamom,fennel seeds, Ajwain, cloves, salt&pepper and 2 litres of water. Leave to simmer for 1 hour occasionally sterling.

Step 6

While the broth is simmering peel the potatoes.

Step 7

When the broth has simmer for about 1 hour 30 minutes and in the potatoes and continue to simmer for 20 more minutes.

Step 8

Remove the potatoes and put them aside for later then strain the broth before returning it to the heat and discarding the pulp.

Step 9

Scoop up some of the broth with a measuring jug and mix in the corn flour before adding it back to the stock pot and stirring it into the broth.

Step 10

Add the peeled tin tomatoes to the broth and mash until it cease to be seen.

Step 11

continue to reduce the broth.

Step 12

Mix 2 tablespoons of the turmeric with 1 tablespoon of chilli powder then rub into the skin side of the sea bass before covering with flour.

Step 13

Add the rest of your tomatoes including the cherry tomatoes a frying pan on a medium heat then put the fish in the pan skin side down baste the fish while it is cooking.

Step 14

Once the fish is cooked remove it from the pan and allow to rest. And the potatoes to the pan with the tomatoes and sauté until the potatoes are to golden.

Step 15

Place the fish In a bowl skin side up and arrange the potatoes and tomatoes around it before adding a couple of ladles of the broth and garnish with coriander and a squeeze of fresh lime juice.

Step 16