SERVES 3
A firm flavorful fish like the New Zealand sea bream is perfect choice for roasting with tandoori seasoning. You can serve just the roasted fish with a squeeze of lemon juice and drizzle of olive oil on top. However, I decided to make a coconut tomato gravy for it and serve it with basmati rice. This gravy is a modification of the moilee gravy, but spiced up with some chilli powder. The dish was an explosion of flavors from the tandoori fish and spiced up coconut tomato gravy.
For roasting the fish
1 whole New Zealand sea bream, about 1¼ lb or three ½ lb filet of New Zealand sea bream, preferably with skin on
2 tbsp of tandoori spice mix (see Spice Mixes section for recipe)
¾ cup plain yogurt, beaten
1 tsp salt, adjust to taste
For creating the gravy
1 tbsp coconut oil
½ black mustard seeds
¼ cumin seeds
1 onion, very finely chopped
2 green chillies, finely chopped
4 garlic cloves, finely chopped
1 in ginger, peeled and grated
12 curry leaves
¼ tsp turmeric powder
1 tbsp Kashmiri or deghi chilli powder
14 oz (1 can) coconut milk
½ cup heirloom cherry tomatoes, halved
1 tbsp lime juice or lemon juice (adjust taste)
1½ tbsp coriander leaves, chopped
For garnishing
Few sprigs of coriander with the stalk chopped
1 Make sure the fish is cleaned and gutted with the fins removed. Score the fish on each side, three slits per side. If you are using fish filet, skip this step.
2 Take the yogurt in a bowl and add the tandoori spice mix and salt to it. Mix thoroughly.
3 Rub the marinade on the fish including in inside the cavity of the fish. If using filet, coat them uniformly with the marinate. Marinate the fish in the refrigerator for an hour at least.
4 Preheat the oven to 400 °F.
5 Place the marinated fish in a baking pan lined with aluminum foil coated with some vegetable oil. Place the pan in the preheated oven. If using whole fish bake for 25 minutes. If using fish filet, bake for about 10 minutes.
6 While the fish is cooking, prepare the gravy. Heat the coconut oil in a pan on medium high heat. When the oil is hot, add the mustard and cumin seeds. Let the mustard and cumin seeds splutter, about 15-20 seconds.
7 Add the onion, chillies, garlic, ginger and curry leaves. Cook, while stirring frequently, till onion is golden and the raw smell of the ginger goes away, about 10-12 minutes.
8 Add the turmeric and red chilli powder and cook for about 1½ minutes stirring frequently. Add the coconut milk. Bring to a simmer, season with salt and add the tomatoes. Cook for 12 mins or until the mixture is slightly thicker and reduced. Add the chopped cilantro leaves. Stir and remove the pan from the heat.
9 Remove the fish from the oven and check to see if it has cooked right. If using the whole fish, cut the fish carefully to obtain two filet from each side of the fish.
While plating the fish, place a filet over on the side of a mound of steamed basmati rice. Spoon the gravy on the top of the rice and part of the fish filet. Garnish with a sprig of coriander.
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