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

  • 30g of ghee
  • 15g 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
  • 1 medium onion, finely diced, 100g
  • 4 garlic cloves, finely diced
  • 2 tomatoes, halved, seeds removed and roughly chopped, 100g
  • 2 medium onions, thinly sliced, 200g
  • 8 garlic cloves, crushed
  • 3 tomatoes, 300g, each cut into 6 wedges, 2cm wide

Salad & Fresh Herbs

  • 10g of coriander leaves, optional

Store Cupboard

  • coarse sea salt to taste
  • black pepper to taste

Spices & Dried Herbs

  • 8 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
  • 12 curry leaves, fresh and just the stems, 25g
  • 2 dried chillies, large

Oils & Vinegars

  • 1 tbsp of sunflower oil