Sea bass curry - Good Food Middle East
Take your curry up a level with this Malaysian seabass dish. The sauce features torch ginger flower and Vietnamese mint, which can both be found online
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Cooking tools:
- Food processor
- Cheesecloth
- Roasting pan
- Baking dish
- Saucepan
- Stove
- Measuring spoon
- Measuring cup
Ingredients
- 60ml oil
- 1 torch ginger flower finely chopped, or 1 tbsp torch ginger paste or grated ginger (optional)
- 20 Vietnamese mint (hot mint) or coriander leaves, plus extra to serve
- 4 sea bass fillets, plus 1 fish carcass tied in a muslin bag
- 4 tbsp tamarind concentrate
- 1 tbsp sugar
- 3 tomatoes, cut into eighths
- 24 dried chillies
- 3 lemongrass stalks, white parts roughly chopped
- 10 shallots, roughly chopped
- 2½ cm fresh turmeric, grated
- 40g shrimp paste
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