See Also: Sea bass in coconut milk and ginger sauce with curry leaf potatoes, topped with asparagus cress(recipes)
West Sumatran Fish Curry with Coconut Milk(recipes)
Sea bass with olive crushed potatoes and sauce vierge(recipes)
Monkfish tail baked in a foil package with chilli, coconut milk, garlic and ginger(recipes)
Deep fried snapper with steamed bok choi and a Thai coconut curry sauce(recipes)
PT Pelita Air Service(tourism)
Pelita Air Service(tourism)
Coconut-Topped Brownies(recipes)
Pelita Air Service code(tourism)
Pelita Air Service flights(tourism)

Pelita Air Service code (tourism) and Sea bass in coconut milk and ginger sauce with curry leaf potatoes, topped with asparagus cress (recipes)


Pelita Air Service code (tourism)


Pelita Air Service's international airline code is EP.









Sea bass in coconut milk and ginger sauce with curry leaf potatoes, topped with asparagus cress (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



For the coconut and ginger sauce1 tbsp coconut or vegetable oil¼ tsp mustard seeds1 tsp finely chopped fresh ginger3 cloves garlic, sliced into fine strips2 green chillies, slit lengthways2 onions, finely sliced10 curry leaves1½ tsp ground turmeric 1 tsp ground coriander ¼ tsp freshly ground black pepper2 tbsp freshly prepared tamarind extract (made by soaking dried tamarind in water and then passing through sieve)400ml/14fl oz coconut milk1½ tsp saltFor the curry leaf potatoes200g/7oz Jersey Royal potatoes, peeled1 tbsp vegetable oil¼ tsp finely chopped fresh ginger¼ tsp black gram lentils¼ tsp mustard seeds10 curry leaves, deep-fried and crushed ½ tsp salt1 tbsp finely chopped coriander leavesFor the sea bass4 small fillets of sea bass, each 80-100g (3-3½oz)vegetable oilsalt and freshly ground black pepperFor the asparagus cress saladasparagus cress (available from specialist suppliers and online)mustard cress (available from specialist suppliers and online)coriander cress (available from specialist suppliers and online)curry leaf oil (made by infusing curry leaves in hot oil for a day or two)



Method



1. To make the coconut and ginger sauce, heat the oil in a flat pan and sauté the mustard seeds and curry leaves until they pop. 2. Add the ginger, garlic, green chillies and sliced onions and sauté until the onions are translucent. Reduce the heat to low and stir in the ground spices.3. Pour in 120ml/4fl oz of water and add the tamarind extract. Once the sauce comes to a simmer, add the coconut milk and salt. Simmer until the sauce is thick. Remove from the heat and set aside until required. Reheat for serving.4. Prepare the potatoes. Cook the potatoes in boiling salted water until just tender, then drain. 5. Heat the oil and sauté the ginger, lentils and mustard seeds until spluttering. Add the potatoes and stir well to mix, crushing them roughly, then add the curry leaves and salt. Cook for a further 2-3 minutes. Remove from the heat and keep warm. Add the chopped coriander just before serving.6. For the sea bass, fry the fish in hot oil, until crisp.7. Meanwhile, mix all the cresses together and dress with a little curry leaf oil.8. To serve, place the potatoes in the centre of warm plates and spoon the sauce around them. Place the fish on top of the potatoes and garnish with the cress salad. Drizzle with curry leaf oil to finish.