Sohini Banerjee grew up on favoured flavours of Kolkata, mustard and turmeric, both of which embellish the sea bass in this distinctly Bengali recipe. Layered with spices, hearty with vegetables and adorned with freshest coriander. Can be prepared swiftly to add wonder to your weeknights.
Step 2 Frying the vegetables
Step 4 Mixing the paste
Step 5 Swirling for full coverage
Step 2 Frying the vegetables
Step 4 Mixing the paste
Step 5 Swirling for full coverage
METHOD
STEP 1
Sprinkle the turmeric and salt over the fish, toss with the lime juice and leave to marinate for at least 10 minutes, while you prepare the vegetables.
STEP 2
Heat one-third of the mustard oil in a large wok over a high heat for 30 seconds. Once hot, fry the fennel, courgette and aubergine for 4–5 minutes, until golden-brown on the outside. Remove from the pan and set to one side.
STEP 3
Pour the remaining mustard oil into the pan and heat until you see light smoke on the sides – this should take about 30–40 seconds. Add the dried chilli and nigella seeds to the hot oil, followed a few seconds later by the fish. Allow the fish to sizzle for 2 minutes without stirring or touching, then gently move the pan in a circular motion, so nothing sticks. Fry for a further 4 minutes, then gently flip the fish and return the vegetables to the pan.
STEP 4
While the fish and vegetables fry, mix the ginger paste, wholegrain and Dijon mustards with 400ml water. Once the vegetables have been frying for 2 minutes, pour in the paste, lower the heat to medium, cover and cook for 5 minutes.
STEP 5
Add the whole green chillies and chopped coriander to the pan, then switch off the heat and cover until you're ready to eat. Serve with steamed rice to soak up the flavourful broth. Also delicious as part of a spread with daal and crispy papad.
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