Sea bass and turmeric potatoes in rasam broth
by Yotam Ottolenghi and Ramael Scully
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Ingredients
Fish & Shellfish
6 sea bass fillets, 840g, skin lightly scored
Dairy
45g of ghee
10g of unsalted butter
Fruit & Vegetables
1 tbsp of lemon juice
620g of Désirée potatoes, or a firm, waxy variety, peeled and cut into 2 1/2 cm cubes
3 medium onions, finely diced, 100g
12 garlic cloves, finely diced
5 tomatoes, halved, seeds removed and roughly chopped, 100g
Salad & Fresh Herbs
10g of coriander leaves, optional
Store Cupboard
coarse sea salt to taste
black pepper to taste
Spices & Dried Herbs
20 curry leaves, fresh and just the stems, 20g
1 1/2 tbsp of yellow mustard seeds
1 tsp ground turmeric
100g of tamarind pulp
1 1/2 tbsp of garam masala
2 dried chillies, large
Oils & Vinegars
1 tbsp of sunflower oil