Create this beautiful grilled sea bass served with a smooth masala sauce, a potato medley and a sweet strawberry and avocado chaat. 

On this week's Farmer's Kitchen presented by Spinneys, Helen is in the kitchen with Chef Vikas Milhoutra, Executive chef of the Taj Hotel. He's cooking up some Keralan tastiness. This grilled masala fish is so flavoursome with beautiful curried tones with a sweet topping. 

All the ingredients are available in your local Spinneys store and the recipe is available below. Listen to Farmer's Kitchen on Fridays at 10am to hear Helen create this dish and hear stories from the chef and experts in Spinneys to talk about all the fresh ingredients used. It's a foodie lovers favourite on Dubai Eye 103.8. Now it's time to get cooking...

Recipe

Prep Time – 30 mins

Cooking time 45 mins

Serves 2

INGREDIENTS

For Marination

• 4 Seabass fillets

• 1/2 teaspoon cumin seeds

• salt as required

• 1/2 cup besan ( chickpea flour)

• 1/2 teaspoon powdered Kashmiri red chili

• ½ teaspoon turmeric powder

• 1 tablespoon lemon juice

• 1 teaspoon coriander powder

• 2 cup refined oil ( coconut oil )

• Egg white of 1 free range egg

For Curry

1. 1 1/2 inch ginger

2. 6 cloves garlic

3. 2 tablespoon lemon juice

4. 1 raw mango

5. 1 tablespoon tamarind water

6. 1 teaspoon mustard seeds

7. 3 tablespoon coconut oil

8. 1 1/2 cup coconut milk

9. 4 medium onion

10. 4 green chili

11. 6 cherry tomato

12. 1 teaspoon turmeric

13. 2 sprigs curry leaves

14. 15 baby potato

15. 2 avocado

16. 5 strawberry

17. Micro cress – coriander ,amaranth

18. Fresh coriander

19. ½ tea spoon chaat masala

20. ½ teaspoon Himalayan black salt

21. ½ teaspoon cumin powder

METHOD

1. Clean the fish fillets and dry with kitchen towel. Marinate with turmeric, chili powder, lime juice and egg white. allow to marinate for 30 minutes .

2. Just before pan frying sprinkle gram flour to bid the spices and flavors

3. Warm 2 table spoons of oil in a frying pan. When the temperature is hot enough add the fish fillets and cook on either side for 2-3 minutes. If the fillet is too thick place in a pre-heated oven at 160 C for 3- 4 minutes.

4. Boil the potatoes with the skin in salted water till half done. Take out and allow to cool .Cut in halves or quarters if too large.

5. Add oil to a frying pan with chopped ginger and garlic followed by cumin and turmeric powder and slit green chilly .Allow the turmeric to lose its oil which will take a minute or so. .Add 2 tablespoons of oil followed by the potatoes.

6. The liquid allows the potatoes to be evenly coated with the spices and also to finish off the balance cooking .Once done leave aside.

7. For the curry add oil to the sauce pan and sauté the sliced onions until translucent Then add the mustard seeds and curry leaf .Once the leaves start splattering add the turmeric powder to lose its oil.

8. Add coconut milk approx. 250 ml and allow to simmer till it thickens up .Half way through add cherry tomato halves .raw mango. Check for consistency and remove.

9. For the chaat cut the strawberry and avocado to small dices and toss in a bowl with dried spices – chaat masala ,rock salt ,chili powder, lime juice

10. For plating portion the chaat in a small ring mould on the plate at 12 o’ clock

11. For finishing of the plate take a hollow ring mould and place in the Centre of the plate. Spoon in the potatoes and remove the ring .Place the fish fillets on top of this and lace the sauce over.

12. Serve hot garnished with micro cress.