A light and healthy main course of sea bass and spinach, courtesy of the award-winning team at Lasan in Birmingham, as seen on the F Word
1. For the broth, heat the oil, add mustard seeds and allow them to pop. Add the curry leaves and toss in the oil followed by the garlic, onions and whole green chilli. Season with salt, reduce heat and cook gently for about 5 minutes to allow the onions to soften. Add the ground spices in order as follows: turmeric, coriander, then chilli, then the tomato puree and allow the spices to cook out. Add the fish pieces and coat in the spices, followed by the fresh tomatoes and coriander stalks. Pour in the boiling water, cover and bring to a fast boil for 5-10 minutes then reduce to a moderate flame and boil for 45 minutes. Remove the pieces of fish and strain, ensuring that all the pulp is removed from the stock.
2. For the potatoes: heat oil, add chopped onions and salt and allow to soften. Add the ground spices, mix well, then add potatoes and coat evenly. Pour in the boiling water and cook the potatoes until nearly done. Remove from the stock and refresh in cold water.
3. For the fish: rub the bass fillets with the spice mix 10 minutes before they are cooked then, just before you're about to fry the fillets, dust the skin side in the rice flower, season with salt and pan fry in mustard oil.
4. For the spinach, heat olive oil in a wok, add the minced garlic followed by the chilli and sprinkle in salt. Then sauté the spinach until wilted.
5. For the garnish: take two cherry tomatoes per portion, (stem on) and toss in hot oil and then place into the oven at 180°C for 3-4 minutes. Separately in a heavy bottomed pan or deep fat fryer, fry the curry leaves at 170°C for a couple of minutes until crisp.
6. To finish (for one portion): place three potatoes into 200ml of the strained fish broth. Bring to the boil, add a squeeze of lime and sprinkle in the finely chopped coriander leaves and season with salt. Place the sautéed spinach in the middle of a dipped bowl plate, arrange the potatoes around it and pour in the broth. Rest a pan fried fillet of sea bass on the sautéed spinach, place the roasted cherry tomatoes on the fish and finish with a fried curry leaf each.
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