Chetna Makan's sea bass with curry sauce - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chetna Makan’ s sea bass with curry sauce By You Magazine - June 13, 2021 This curry sauce is so light and fragrant that you can also serve it with chicken or lots of roasted vegetables. Nassima Rothacker SERVES 2 FOR THE CURRY SAUCE 2 tbsp sunflower oil 1 onion, roughly chopped 2 green chillies, roughly chopped 1 tbsp curry powder 1 tsp plain flour 200ml–250ml whole milk 1⁄2 tsp salt 1⁄4 tsp ground black pepper FOR THE FISH 2 sea bass fillets, skin on Pinch of salt Pinch of ground turmeric 1 tbsp sunflower oil 1 tbsp salted butter TO SERVE Lime slices and/or wedges To make the curry sauce, heat the oil in a pan, add the onion and cook over a medium to low heat for 5 minutes until it begins to soften. Add the green chillies and cook for a minute. Mix in the curry powder and flour and cook, stirring, for a few seconds. Then gradually add 200ml of the milk, stirring constantly, and cook for a couple of minutes until the mixture thickens. Blitz the mixture with a hand blender or in an electric blender or food processor until smooth. If the sauce is too thick add the extra 50ml milk and mix well. Return to the pan to reheat and add the salt and pepper. Keep warm while you cook the fish. Wash the fish fillets and pat them dry, then sprinkle with the salt and turmeric. Heat the oil and butter in a frying pan, add the fish skin-side down and cook over a medium to high heat for 3-4 minutes until the skin is nice and crispy, then carefully turn over and cook the flesh side for a minute. Place the fish fillets skin-side up on serving plates and pour around the sauce. Serve immediately with some lime slices and/or wedges. Now buy the book Chetna Makan’s new book Chetna’s 30-Minute Indian is published by Mitchell Beazley, priced £20. To order a copy for £17.80 until 27 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved