Grilled sea bass, crisp okra fingers, coconut rice and dhal sauce
by Vineet Bhatia
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Ingredients
Fish & Shellfish
4 sea bass fillets, scaled and pin-boned and cut into half
Oils & Vinegars
3 tbsp of vegetable oil
vegetable oil
2 tbsp of vegetable oil
2 tbsp of vegetable oil
Store Cupboard
sea salt
black pepper, freshly ground
4 tbsp of gram flour
salt
250g of basmati rice
1 tsp black mustard seeds
4 tbsp of coconut, grated
salt
70g of yellow lentils
salt
Spices & Dried Herbs
1/4 tsp turmeric
1/4 tsp chaat masala
1/2 tsp carom seeds
3/4 tbsp of coriander stalks, chopped
1 tsp ginger, finely chopped
1 tsp green chillies
10 curry leaves, finely shredded
1 tbsp of fresh coriander, chopped
1/2 tbsp of cumin seeds
1 tsp ginger, finely chopped
1 tsp green chillies, finely chopped
1/2 tsp turmeric
1/2 tsp red chilli powder
Fruit & Vegetables
1/2 tsp chilli powder
10 okra, trimmed and thinly sliced
1/2 lemon, juiced
1 banana shallot, finely sliced
1/2 lemon, juiced
1/2 tbsp of garlic, finely chopped
2 tbsp of onion, chopped
1 tomato, chopped
Dairy
2 tbsp of unsalted butter
1 tbsp of unsalted butter
Cereals, Grains & Pasta
70g of red lentils