Keralan fish stew recipe

• 4 Large fillets of seabass
• 1 pinch Chilli powder
• 1 pinch Tumeric
• 1 pinch Rice flour
• 1 pinch Salt
• 1.5 tbsp Cocunut oil
• 0.25 tsp Black mustard seeds
• 1 Medium onion, finely chopped
• 15 Curry leaves
• 3 Sun-dried chillies
• 1 Piece of ginger (1 inch), chopped
• 10 Okra, topped and tailed
• 8 Indian aubergine
• 0.5 tsp Tumeric
• 0.25 tsp Chilli powder
• 0.5 tsp Salt
• 400 ml (14.1fl oz) Coconut milk
• 100 ml (3.5fl oz) Water
• 1 Small raw mango, finely diced
• 3 tbsp Tamarind pulp
• 1 Squeeze of lime

1. Deep fry the aubergine for 2 minutes, add the okra for 30 seconds and set aside.
2. Heat coconut oil in a heavy based pan, add the mustard seeds and allow to pop.
3. Add dried chillies, curry leaves, ginger & onion.
4. Sprinkle with salt and allow the onions to soften and brown slightly.
5. Add ground turmeric and chilli followed by a drop of water and cook out.
6. Add raw mango, coconut milk and boil for 1 minute.
7. Bring down to a fast simmer and add tamarind pulp.
8. Simmer for a further 10 minutes then add the aubergine and okra.
9. Simmer for a further 5 minutes and set aside.
10. Add lime juice and adjust seasoning.
11. Rub the bass fillets with a sprinkle of turmeric and chilli powder and dust with the rice flour, season with salt and pan fry in mustard oil.
12. Dry on a kitchen towel and rest in the sauce.
13. Serve with rice

chilli powder, tumeric, flour, salt, cocunut oil, black mustard seeds, onion, curry, chillies, ginger, aubergine, tumeric, chilli powder, salt, coconut milk, water, mango, tamarind pulp, lime

Taken from www.lovefood.com/guide/recipes/12699/aktar-islams-keralan-fish-stew (may not work)