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Sea bass and turmeric potatoes in rasam broth

Tender sea bass in a tangy rasam broth, bright with lemon.
Turmeric potatoes soak up the warmth, soft and golden.
Finished with ghee, herbs, and black pepper for big, comforting flavor.

dinner ⏱ 50 min 610 kcal / portion 34.0 g carbs / portion (estimated) fishglutenmilkmustard 🔗 Original source

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Sea bass and turmeric potatoes in rasam broth
v4 · rb0e705f985 20260727Z1751 1 tbsp lemon juice 10 g coriander leaf black pepper to taste coarse sea salt to taste 1 tsp ground turmeric 2 pieces tomato 10 g unsalted butter 1 tbsp sunflower oil 3 pieces onion 12 pieces garlic clove 20 pieces curry leaf stem 620 g potato 1½ tbsp yellow mustard seed salt to taste 🍳 ⏱ 10 min cover potatoes with salted water and simmer until just cooked; drain and set aside 🍳 ⏱ 2 min fry curry leaves and mustard seeds in ghee until fragrant 🍳 ⏱ 4 min fry onion and garlic until starting to soften 🍳 ⏱ 1 min stir in turmeric, tomatoes and potatoes; cook to coat 🍳 ⏱ 1 min add butter, salt and black pepper; cook then warm when ready 🍳 ⏱ 30 min pour boiling water over tamarind and rest; break up, dissolve, and strain 🍳 ⏱ 5 min fry onions and garlic in sunflower oil until starting to soften 🍳 ⏱ 1 min stir in garam masala, curry leaves and dried red chillies; fry 🍳 ⏱ 1 min add tomatoes; cook before adding tamarind water 🍳 ⏱ 15 min simmer rasam very gently; stir in salt and set aside 🍳 heat ghee in a pan; sprinkle salt and black pepper on fish skin 🍳 ⏱ 3-4 min fry sea bass skin-side down until crisp and golden-brown 🍳 ⏱ 1 min flip sea bass and fry; remove and drizzle with lemon juice 🍳 warm potatoes and spoon into bowls 🍽 ladle rasam over potatoes and add fish on top or alongside 🍽 sprinkle coriander and serve Rasam Sea Bass 🐟 100 g tamarind pulp 900 ml boiling water 1½ tbsp garam masala 2 pieces dried red chilli 30 g ghee 6 pieces sea bass fillet salt black pepper coarse sea salt 5 g 12 pieces 1 piece 4 pieces ground turmeric 1 piece tomato tamarind pulp, boiling water 5 g unsalted butter 2 pieces 8 pieces garam masala, dried red chilli 8 pieces 1 piece tomato salt ghee, sea bass fillet lemon juice coriander leaf
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Preparation steps

  1. cover potatoes with salted water and simmer 10 minutes until just cooked; drain and set aside
  2. fry curry leaves and mustard seeds in ghee for 2 minutes until fragrant
  3. fry onion and garlic for 4 minutes until starting to soften
  4. stir in turmeric, tomatoes and potatoes; cook 1 minute to coat
  5. add butter, salt and black pepper; cook 1 minute then warm when ready
  6. pour boiling water over tamarind and rest 30 minutes; break up, dissolve, and strain
  7. fry onions and garlic in sunflower oil for 5 minutes until starting to soften
  8. stir in garam masala, curry leaves and dried red chillies; fry 1 minute
  9. add tomatoes; cook 1 minute before adding tamarind water
  10. simmer rasam very gently 15 minutes; stir in salt and set aside
  11. heat ghee in a pan; sprinkle salt and black pepper on fish skin
  12. fry sea bass skin-side down 3-4 minutes until crisp and golden-brown
  13. flip sea bass and fry 1 minute; remove and drizzle with lemon juice
  14. warm potatoes and spoon into bowls
  15. ladle rasam over potatoes and add fish on top or alongside
  16. sprinkle coriander and serve

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